What I Ate- Kimchee Rice Bowl


Simple, filling, and healthy- these essential qualities apply to my lunch today.

First, throw some brown rice in the rice cooker and forget about it for an hour. I used short grain brown rice because that is what I had, but next time I will use brown basmati.

When the rice is ready, start to steam some broccoli florets in a half-inch of filtered water, for 5 minutes or thereabouts. Chop up some cilantro, and if you like some green onions, radish, or leafy greens. Put it all in a bowl.

I like to keep a few different kinds of cultured vegetables on hand. Today I went for the spicy kimchi, but other options could be mixtures based on beets, carrots, krauts, or even tomato-based salsas. It’s up to you. You can make your own (instructions elsewhere on this blog) or purchase a variety of awesome krauts from the local health-food store or farmer’s market.

Top your bowl with at least a couple of tablespoons of your cultured veggies of choice. If you want some added fat, add a slice or two of ripe avocado, or a spinkle of sesame seeds.



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