Rice bowl with ginger, radish and avocado
Prep time less than 30 mins
Cook time less than 30 mins
From Simply Nigella
A rice bowl is a wondrous thing, but often â€“ despite the simplicity of its title â€“ a rather cluttered and complicated one. Here, I have pared it back, to make a gorgeously seasoned rice bowl, with nothing more than a few seeds, herbs and radishes stirred through it, and an avocado to top it. Itâ€™s a simple take on an inspiringly expansive idea. So please use this as a starting point only. Itâ€™s very much a non-recipe recipe, and every time I make it, I add something different, depending on whatâ€™s to hand.
Put the rice and 1 cup (250ml/9fl oz) cold water in a heavy-based saucepan that comes with a tight-fitting lid, and bring to the boil. Once itâ€™s bubbling, clamp on the lid, turn the heat down very low and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let it stand for a further 5 minutes, by which time the rice will be cooked â€“ but still nutty â€“ and the water absorbed.
While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips.
When the rice is cooked, spoon into a mixing bowl. Add the tamari or soy sauce and the cider vinegar to the bowl and toss with a fork to combine, and then do the same with the ginger shavings, radishes and seeds. Stir all but a little of the chopped coriander into the rice, still using a fork.
Divide between 2 smallish bowls and top with avocado, cut either into gondola shaped slices or chunks, as wished. Sprinkle each with the remaining coriander, and eat serenely.
- 150g/5Â½oz short grain brown rice
- 5cm/2in piece fresh root ginger, peeled
- 4â€“6 radishes, cut into quarters or eighths lengthways, depending on their size.
- 1Â½ tbsp tamari or soy sauce
- 1 tsp cloudy apple cider vinegar
- 4 tbsp mixed seeds, such as pumpkin, sunflower, sesame
- 3â€“4 tbsp chopped fresh coriander
- 1 small ripe avocado
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