Red Rice Grain Bowl with Tahini Dressing
Ingredients
- 1.5 cups Agriko red rice
- 3 cups vegetable broth
- 1/4 cup tahini
- 3 tbsp fresh lemon juice
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup cooked chickpeas
- 1/2 cup Kalamata olives, pitted
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
Instructions
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Rinse Agriko red rice under cold water until the water runs clear, removing excess starch and debris.
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In a medium pot, bring vegetable broth to a boil. Add rinsed red rice, stir once, and reduce heat to low. Cover and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
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While rice cooks, prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, 3 tablespoons of water, and salt to taste until smooth and drizzle-ready.
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In a large bowl, combine halved cherry tomatoes, diced cucumber, cooked chickpeas, and Kalamata olives.
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Once rice is cooked, let it cool slightly for 5 minutes, then fluff with a fork and divide among serving bowls.
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Top each bowl with the vegetable and chickpea mixture, drizzle generously with tahini dressing, and garnish with fresh parsley before serving.
For meal prep, cook the rice and store separately from the fresh vegetables and dressing. Assemble bowls just before serving to keep vegetables crisp and rice fluffy.
Nutrition Highlights
- Rich in anthocyanin antioxidants
- Excellent source of plant-based protein
- High in dietary fiber for digestive health
- Contains iron and essential minerals
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Made with
Agriko Red Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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