Ingredients
3
3 servings
- •3 cups water
- •1 cup long-grain brown rice
- •½ teaspoon salt
- •1 lime, juiced
- •2 tablespoons olive oil
- •1 tablespoon sesame oil
- •1 tablespoon dried Thai basil
- •1 teaspoon minced hot chile pepper
- •2 tablespoons sesame seeds
- •½ (8 ounce) package snow peas
- •1 cup cooked chickpeas, drained
- •½ (16 ounce) package firm tofu, cut into strips
- •16 baby corn, cut into bite-sized pieces
- •1 cup grated carrots
- •1 small green bell pepper, diced
- •2 green onions, cut on the diagonal
- •2 tablespoons chopped fresh cilantro
Instructions
- Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
- Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
- Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
- Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
- Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.
Nutritional Facts
Per 3 servings
- Calories: 583
- Carbohydrate: 81g
- Fat: 23g
- Fiber: 13g
- Protein: 18g
- Sugar: 7g
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