Xanthan Gum Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
Bright, jewel-toned, and packed with texture, this grain bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples and fresh produce. Juicy pomegranate arils burst against nutty brown rice, while grated carrots and vibrant edamame add crunch and color in every bite. The real star is the turmeric-tahini dressing — a silky, golden blend of lemon juice, honey, ginger, and garlic that ties every element together with warmth and a gentle tang. Every single ingredient here is naturally free from xanthan gum, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Many store-bought dressings and grain pouches sneak in stabilizers and thickeners, but this one is built entirely from whole foods you can trust. A scatter of torn fresh mint lifts the whole bowl with an herby brightness, and optional pumpkin seeds add a satisfying finishing crunch. It's a genuinely nourishing, weeknight-friendly bowl that doesn't ask you to compromise on flavor or peace of mind.
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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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