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Goddess Brown Rice Bowl

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

Green Goddess Dressing:

2 anchovy fillets

1 small clove garlic, finely grated 

3/4 cup plain Greek yogurt 

1/3 cup mayonnaise 

1/2 cup fresh flat-leaf parsley leaves 

1/4 cup fresh basil leaves 

1/4 cup chopped fresh chives 

2 tablespoons fresh tarragon leaves 

1 tablespoon lemon juice 

Kosher salt and freshly ground black pepper 

Rice Bowl:

Kosher salt

1 1/2 cups short-grain brown rice 

3 tablespoons extra-virgin olive oil 

1 bulb fennel, quartered, cored and thinly sliced 

8 ounces shiitake mushrooms, stemmed and sliced 

1 1/2 cups sugar snap peas, stringed and halved 

1 medium zucchini, halved lengthwise and sliced 1/4-inch thick 

1 avocado, sliced 

1/3 cup roasted pepitas (hulled green pumpkin seeds) or chopped roasted cashews 

Directions

  1. For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve.
  2. For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well.
  3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes.
  4. Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas. 

Cook’s Note

Refrigerate any extra dressing for up to a week.