Pistachio Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
Bright, nourishing, and genuinely beautiful to look at, this grain bowl brings together warm brown rice, tender edamame, sweet-tart pomegranate arils, and crisp grated carrots in a way that feels both wholesome and a little celebratory. The real star is the turmeric-tahini dressing — a golden, gingery blend of tahini, fresh lemon juice, honey, and olive oil that ties every element together with a creamy, citrusy punch. Because every ingredient here is straightforward and clearly labeled, there's no second-guessing what's in your bowl, which makes it a genuinely stress-free choice for anyone navigating tree nut concerns at mealtime. Pomegranate arils add little bursts of juicy sweetness that play off the earthiness of the brown rice in the best possible way. Fresh mint scattered over the top keeps everything feeling light and vibrant, even though the bowl itself is hearty and filling. Optional pumpkin seeds add a satisfying crunch if you want a little extra texture without reaching for anything that could be a concern. This is the kind of recipe you'll find yourself coming back to on busy weeknights and lazy weekend lunches alike.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain brown rice
- 3 cups water
- ½ tsp fine sea salt
For the bowl
- 2 cups frozen shelled edamame
- 2 medium carrots, peeled and coarsely grated
- ¾ cup pomegranate arils (from 1 medium pomegranate or store-bought)
- ¼ cup fresh mint leaves, roughly torn
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 small garlic clove, finely grated
- 3–4 tbsp water, to thin
- salt and pepper, to taste
For serving
- 2 tbsp raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
Combine the brown rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook for 40–45 minutes, until the water is fully absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, cook the edamame in a large skillet with 1/4 cup water over medium heat for 3–4 minutes, stirring occasionally, until heated through and bright green. Drain off any remaining water and set aside.
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