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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

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Ingredients

  • 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
  • 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

What You’ll Need

  • 2 Saucepans

  • Spoon

  • Measuring Cups

  • Measuring Spoons

  • Can Opener

  • Cutting Board

  • Knife

  • 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

Instructions

  • 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

Nourishment Notes

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.

RA Cooking Tips

  • Brown Rice

    Look for pre-cooked brown rice in the frozen section of the grocery store.

  • 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.

  • Julienned Carrots

    Purchase matchstick carrots in the salad section of the grocery store.

  • Cilantro

    Use an herb stripper and scissors to cut fresh herbs.

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