Rice bowls to the rescue!

Rice Bowls to the Rescue!・The Reluctant Cook

Are you ready for some yummy food?

It is no secret - I LOVE rice bowls! It used to be quinoa but after a whole summer of that I got kinda quinoa’d out and wanted something that felt a little more substantial. I didn’t actually touch rice for many years because in my 20s I went on a couple of crazy rice diets that put me off rice for a long time. But I’ve fallen back in love with it and my favorites are Basmati rice and short grain brown rice. I cook the latter with a little bit of vegetable stock cube to give it a savory flavor and it keeps in the fridge up to 10 days.

Last week, when I knew I was going to be super busy, I prepared a batch of rice on a Sunday. I used 1 cup dry rice which rendered a LOT of cooked rice! So I still have a good amount left that I look forward to finishing off this week. In future I will only use 1/2 cup.

Here are a three of my favorite rice bowls. You can of course totally make them your own and the calories are just for guidance. When I make meals like this I prepare and weigh and count the ingredients as I go along, going by how much I think I want to eat rather than follow a strict recipe. I am definitely one of those people who prefers to cook without recipes! Enjoy :)

Kerstin’s Rice Bowls

 
Salmon Rice Bowl・The Reluctant Cook

Salmon Rice Bowl

1/2 cup cooked short grain rice
1/3 English cucumber
1/3 red bell pepper
65g / 2.3 oz Kimchi
90g / 3.2 oz baked salmon

Drizzle with 1 tbsp extra virgin olive oil and season with your favorite salt & pepper


Chicken Rice Bowl・The Reluctant Cook

Chicken Rice Bowl

1/2 Cup cooked short grain rice
1/3 English cucumber
1/3 red bell pepper
65g / 2.3 oz Kimchi
75g / 2.6 oz cooked chicken

Drizzle with 1 tbsp extra virgin olive oil and season with your favorite salt & pepper


Egg Rice Bowl・The Reluctant Cook

Rice Bowl with Egg

1/2 cup cooked rice
1 container spinach, cooked
1/3 English cucumber
1/3 red bell pepper
65g / 2.3 oz Kimchi
1 boiled or poached egg

Drizzle with 1 tbsp extra virgin olive oil and salt & pepper to taste. The spinach was a lucky accident! I found it in the fridge and it still looked good so I decided to cook it up and mixed it into the rice. Yummy!

LunchKerstin MartinComment