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Jessica
Seinfeld

Brown Rice Bowl with Harissa & Yogurt

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Brown Rice Bowl with Harissa & Yogurt

Active Time: 15 minutes   |   Total Time: 50 minutes   |   Serves 2  |  Gluten Free

Ingredients
  • ½ cup brown rice
  • 1 red bell pepper, sliced into 2-inch long thin strips
  • 2 ribs celery, thinly sliced
  • ½ of an English cucumber, thinly sliced into half moons
  • 2 scallions, thinly sliced
  • ½ head of radicchio
  • 1 tablespoon grated fresh ginger
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • 2/3 cup Greek yogurt
  • ½ teaspoon harissa seasoning or chili powder
Instructions

In a small saucepan combine the rice with ¾ cup water over medium high heat and bring to a boil. Cover tightly and reduce the heat to low. Simmer until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes more.

Slice the bell pepper, celery, cucumber, and scallions and add to a large bowl. Cut the radicchio half in half, then slice into ¼-inch thick shreds and add to the bowl. Add the ginger and cilantro and toss everything together.

In a large skillet, heat the oil over medium-high heat. Add the vegetables and cook, stirring, until just wilted but still crisp, about 1 minute. Season with salt.

Dividing evenly, spread a thin layer of yogurt over the interior of 2 bowls. Sprinkle with the harissa then add the rice. Top with the vegetables and serve.

This recipe was printed from:
http://jessicaseinfeld.com//recipes/brown-rice-bowl-with-harissa-yogurt

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