Rye Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots

Total time1 hr

Prep time15 min

Cook time45 min

Rye Free Turmeric-Ginger Brown Rice Bowl with Edamame and Carrots

Golden, fragrant, and deeply satisfying, this grain bowl is built around long-grain brown rice simmered with turmeric until it turns a gorgeous amber color. Roasted carrot coins get caramelized edges in a hot oven alongside protein-packed edamame, giving you two textures and plenty of natural sweetness in every bite. The real star is the ginger-tahini dressing — a punchy, creamy blend of fresh ginger, lemon juice, and tamari that ties the whole bowl together with serious depth. Every single ingredient here is naturally free of rye, so there's no need to scrutinize labels or worry about hidden grain fillers sneaking into your meal. Tamari steps in where soy sauce might otherwise introduce unwanted additives, keeping the umami bold and the ingredient list clean. This is the kind of weeknight dinner that looks impressive, eats like comfort food, and comes together with nothing more than a saucepan, a baking sheet, and a whisk.

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Ingredients

4 servings

For the rice

1 ½ cups long-grain brown rice
3 cups water
1 tsp ground turmeric
½ tsp fine sea salt

For the roasted carrots

4 medium carrots (about 12 oz), peeled and cut into ½-inch coins
2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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½ tsp ground cumin
¼ tsp fine sea salt

For the bowl

2 cups frozen shelled edamame, thawed

For the ginger-tahini dressing

3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 tbsp fresh ginger, finely grated
1 tbsp tamari
1 tsp honey
½ tsp ground turmeric
2–4 tbsp water, to thin

For serving

2 scallions, thinly sliced (green tops only) (optional)
1 tbsp sesame seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the brown rice, 3 cups water, 1 tsp turmeric, and ½ tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, toss the carrot coins with 2 tbsp olive oil, cumin, and ¼ tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast until the edges are golden and the carrots are tender when pierced with a fork, 22–25 minutes, flipping once halfway through.

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