Chef's Notes
Suggested adult serving: 2 cups
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Step 1: Make Fixings for the Bowls
- 1 cup brown rice rinsed & drained (≈3 cups cooked)
- FOR THE QUICK PICKLE
- 3⁄4 cucumber thinly sliced (≈7 1⁄2 oz)
- 3⁄4 carrot cut into matchsticks (≈1⁄3 cup)
- 1 1⁄2 oz radishes thinly sliced (≈3 tablespoons)
- 1⁄3 cup brown rice vinegar
- 1 tablespoon pure maple syrup
- 3⁄4 teaspoon crushed red pepper flakes (optional)
- FOR THE BUDDHA BOWL
- 7 1⁄2 oz ready-to-eat shelled edamame (≈1 1⁄2 cups)
- 1⁄3 yellow onion chopped (≈1⁄3 cup)
- 1 1⁄2 cloves garlic minced (≈1 1⁄2 teaspoons)
- 1 1⁄2 tablespoons fresh lime juice
- 3⁄4 teaspoon sriracha
- sea salt
- freshly ground black pepper
- 1⁄3 cup fresh cilantro, finely chopped
PREPARE GRAINS
In a saucepan over high heat, bring rice and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
PICKLE VEGETABLES
In a bowl, combine cucumbers, carrots, radishes, rice vinegar, maple syrup, and pepper flakes (if using). Chill in the refrigerator until ready to serve.
COOK EDAMAME
In a skillet over medium heat, cook edamame, onions, and garlic, stirring occasionally, until hot but still crisp, 1 to 2 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
MAKE DRESSING
Drain pickled vegetables, reserving liquid. Add lime juice and sriracha to reserved liquid. Season with salt and pepper to taste.
ASSEMBLE & SERVE
Toss rice with 1⁄4 cup cilantro and place in bowls. Top with edamame and pickled vegetables. Drizzle with dressing and top with remaining cilantro.