Pharmacy Notices
Dinner

Vegetarian Thai Rice Bowls

  • 15 Mins

    Prep Time

  • 15 Mins

    Cook Time

  • 6

    Servings

  • 445 Calories
  • 26g Fat
  • 47g Carbs
  • 12.5g Protein
Recommended For:

Rheumatoid Arthritis

Download Recipe PDF

  • Instructions & Tools

    Instructions

  • Share:

Ingredients

  • 6 Servings
  • 445 Calories
  • 26g Fat
  • 47g Carbs
  • 12.5g Protein
  • 30 Mins Total Time
  • – Bowls –
  • 1 ½ Cups Brown Rice
  • 1 Tsp Extra Virgin Olive Oil
  • 4 Cloves Garlic, minced
  • 1 Tsp Ginger, minced
  • 1 Tbsp Red Curry Paste
  • ¼ Cup Reduced-Sodium Soy Sauce
  • ¼ Cup Smooth Peanut Butter
  • 4 Cups Vegetable Broth
  • 1 Can (14 oz) Light Coconut Milk
  • 1 Tsp Honey
  • – Toppings –
  • 1 Cup Matchstick Carrots
  • 1 Red Pepper, thinly sliced
  • ¼ Cup Fresh Cilantro, chopped
  • 2 Green Onions, chopped
  • 1 Jalapeño, thinly sliced
  • Optional Choice of Protein: Cubed Tofu, Cooked Shrimp, or Cooked Chicken
Recipe adapted from cookieandkate.com

Nourishment Note

Brown Rice

Brown rice is a whole grain and an excellent source of B vitamins and fiber.

Ginger

Ginger has a variety of health benefits, including being a powerful anti-inflammatory as well as an antioxidant.

Peanut Butter

Peanut butter is a good source of protein and high in healthy monounsaturated fats, which provide vitamin E, an important antioxidant.

Red Pepper

Red pepper provides folic acid, a nutrient that may help to grow new and healthy cells.

Instructions

  • 6 Servings
  • 445 Calories
  • 26g Fat
  • 47g Carbs
  • 12.5g Protein
  • 30 Mins Total Time
  • 1

    Cook Rice In a sauce pan, cook the rice according to the package directions. Cover and set aside.

    *Brown Rice: Look for pre-cooked brown rice in the frozen section of the grocery store.

  • 2

    Simmer Sauce In another sauce pan, heat the oil over medium heat. Add the garlic and ginger. Cook for 30 seconds, constantly stirring. Add the red curry paste, soy sauce, peanut butter, vegetable broth, coconut milk, and honey. Bring the mixture to a boil, then reduce the heat and let simmer for at least 10 minutes.

    *Ginger: Instead of chopping fresh ginger, try ginger powder or a refrigerated ginger paste.
    *Garlic: Purchase jars of minced garlic instead of chopping your own.

  • 3

    Prepare Toppings While the sauce is heating, prepare the toppings. To serve, divide the rice into bowls, top each serving evenly with sauce, prepared vegetables, herbs, and desired protein source.

    *Julienned Carrots: Purchase matchstick carrots in the salad section of the grocery store. *Cilantro: Use an herb stripper and scissors to cut fresh herbs.

Recipe adapted from cookieandkate.com

What You’ll Need

  • 2 Saucepans

  • Spoon

  • Measuring Cups

  • Measuring Spoons

  • Can Opener

  • Cutting Board

  • Knife

Allergen Swap

  • SSoy

    Replace reduced-sodium soy sauce with coconut aminos or tamari sauce

  • NNuts

    Replace peanut butter with tahini or Sun Butter®

  • GGluten

    Replace reduced-sodium soy sauce with coconut aminos or tamari sauce

RA Cooking Tips

There's plenty more delicious recipes to try!

Connect with a Dietitian

We use prevailing industry practices to protect your information you submit to us using this form. While we are diligently working to protect your information, it is still possible your information could be intercepted or hacked while it’s sent to us. We don’t recommend you put anything about you in this form you do not want to risk being exposed to a hacker. Because of these risks, we cannot guarantee the privacy of your information submitted on this form. We’ll keep working to improve the privacy and security of our website to keep up with prevailing industry practices.