My lunch, at the very least a couple of days per week, is a few form of rice bowl or grain bowl. I really like a feel-good lunch, and utilizing rice as the inspiration, I can normally seize different parts from the fridge to make one thing fast and satisfying. This Kale Rice Bowl, for instance, is value a shout out. You’ve gotten grains plus greens, dollops of creamy salted yogurt, blistered capers, and loads of selfmade za’atar. So good!
Kale Rice Bowl: Make Forward Plan
Many of the parts right here may be made forward. They’re additionally good vacationers – work lunches, picnics, and many others. So you would meal prep on a Sunday for meals by out the week. For that method right here’s the plan.
- Cook dinner the rice. Then permit it to chill after which refrigerate till you’re able to eat. At that time you’ll be able to both warmth it, or permit it sufficient time to return as much as room temperature.
- Cook dinner some eggs. In case you like an egg on high of your rice bowls, make a couple of hard-boiled eggs or fried eggs and refrigerate these as effectively.
- Select your spices: I exploit za’atar as my seasoning right here, however when you have one other favourite spice mix, no downside. Have that on the prepared.
I usually fry up the capers and salt the yogurt on the final minute, however you would additionally do this within the morning in case you’re packing a lunch for later.
Variations
You possibly can actually take a rice bowl like this one in many various instructions. I discussed exploring a spice or seasoning swap up above. On the grain entrance, you see brown rice right here, however farro can be good, or a quinoa / rice mix. In the case of the kale, my unique intent was to bake the shredded kale (massaged with olive oil and za’atar), so it had extra of a crispy texture (kale chips), however did not wish to await the oven to warmth. I ended up sautéing the kale as an alternative. It is a great distance of claiming, mess around!
Extra Rice Bowl Recipes
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