Topped with lightly pickled cucumbers, roasted carrots, mushrooms, bell peppers, tender salmon and finished with a bright dressing, this grain bowl makes a satisfying hot dinner or a great packed lunch. The base of our grain bowls is a nutty and chewy PHM Brands Specialty Grains short-grain brown rice. It is very easy to make especially if it is boiled in plenty of boiling salted water like pasta.
During the time the rice is cooking, roast the vegetables in a hot oven and lightly pickle the cucumbers in a sweet ginger brine. The cucumbers will add a crispy bright flavor to the bowls. After the vegetables are half-roasted, simply clear a space in the middle of the baking pan and roast your salmon with a kiss of hoisin to boost color and flavor. For a potent and flavorful dressing, we mixed a portion of the cucumber brine with scallions and oil and a little more hoisin, stirring some of the dressing into the rice to make sure every bite was full of wonderful flavor.
¼ cup vegetable oil
1 tsp. sesame oil
4 scallions, sliced thin on the bias
1 Tbsp fresh ginger
1/3 cup rice vinegar
1 Tbsp sugar
1 Tbsp. Salt for Life Low Sodium Salt alternative
1 English cucumber, quarter lengthwise and sliced very thin
2 cups Specialty Grains Organic short grain brown rice*
1 lb carrots, any color, sliced thin, about ½ inch thick
2 red bell peppers, seeded and sliced thin