A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.

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Recipe Summary

prep:
30 mins
cook:
18 mins
total:
48 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Rice:
Dressing:
Vegetables:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

I prefer cooking rice in a pressure cooker. If you want, use your preferred method instead.

Nutrition Facts

583 calories; protein 18g 36% DV; carbohydrates 80.5g 26% DV; fat 22.6g 35% DV; cholesterolmg; sodium 691.7mg 28% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2020
This was delicious and is open for your own interpretations. We used riced cauliflower instead of rice. Also, we had sugar snap peas on hand so used them instead of snow peas. I followed others recommendations and marinaded and baked the tofu. I also added fresh mushrooms that were marinaded in the same sauce (Gyoza Sauce from Trader Joe’s) since I had them and needed to use them. When I make this again I think fresh ginger would enhance the dressing. Read More
(2)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2020
This was delicious and is open for your own interpretations. We used riced cauliflower instead of rice. Also, we had sugar snap peas on hand so used them instead of snow peas. I followed others recommendations and marinaded and baked the tofu. I also added fresh mushrooms that were marinaded in the same sauce (Gyoza Sauce from Trader Joe’s) since I had them and needed to use them. When I make this again I think fresh ginger would enhance the dressing. Read More
(2)
Rating: 5 stars
01/14/2018
I agree with Patrick, a great lunh to take to work. Not a big fan of tofu so I subbed sautéed tempeh. What a great and fun way to "eat the rainbow". Thank you Buckwheat Queen for your recipe. I can tell by all your reviews that your a healthy eater. Read More
(2)
Rating: 4 stars
09/11/2017
Great for lunch Read More
(1)
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Rating: 4 stars
11/11/2019
I used basmati rice instead and omitted tofu...The dressing was the perfect touch... Read More
(1)
Rating: 5 stars
03/06/2019
Delicious and wholesome! Read More
(1)
Rating: 5 stars
09/03/2019
I marinated the tofu in General Tso’s and roasted it in the oven before adding it to the dish. It was easy to make and delicious. It reheats well too. Definitely will make this again. Read More
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