Seed Oil Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.9

(16)

Seed Oil Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots

This grain bowl is a genuine crowd-pleaser — warm, nutty brown rice layered with bright pomegranate arils, crisp grated carrots, and tender edamame, all tied together with a golden turmeric-tahini dressing that you'll want to put on everything. The dressing is built on tahini, fresh lemon juice, and extra virgin olive oil, so every drop of fat in this recipe comes from whole, minimally processed sources rather than refined vegetable or seed oils. That makes it a genuinely easy win for anyone trying to cut industrial oils out of their diet without sacrificing flavor or satisfaction. The turmeric and ginger in the dressing add a warm, earthy depth that plays beautifully against the sweet-tart pop of pomegranate, while torn fresh mint keeps the whole bowl feeling light and vibrant. Cooking the edamame in just a splash of water rather than any added fat keeps things clean and lets the natural ingredients do the heavy lifting. Optional pumpkin seeds on top add a satisfying crunch and round out the textures in a really lovely way. It's the kind of bowl that looks impressive enough for guests but comes together with straightforward pantry staples and a little patience while the rice cooks.

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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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