Shellfish Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a feast for the eyes before you even take a bite — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot all piled over nutty brown rice. The real star is the turmeric-tahini dressing, a silky blend of lemon juice, honey, ginger, and garlic that ties every element together with a warm, golden richness. Fresh mint scattered over the top adds a cool, herby lift that keeps each forkful feeling light and lively. Everything here is naturally free from shellfish and any of the cross-contamination concerns that can come with seafood-heavy grain bowls or pre-made dressings from the store. The ingredients are straightforward and plant-forward, so you can build the whole thing with confidence from pantry staples and fresh produce. Pumpkin seeds add a satisfying crunch if you want a little extra texture to finish it off. It's the kind of wholesome, colorful bowl that genuinely makes you excited to eat well.
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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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