Gluten-Free Veggie Rice Bowl Recipe

About this recipe

A wholesome and hearty gluten-free dinner featuring brown rice, black beans, sweet potatoes, and kale, topped with savory seasonings for a satisfying meal.

Ingredients

• 1 kg Whole Farm Premium Brown Rice
• 500 G Preserved Dried Salted Black Beans
• 500 g Organically Grown Sweet Potato
• 100 g Kale Leaf
• 1 ltr Bertolli Extra Virgin Olive Oil
• 50 g Whole Farm Premium Black Sesame Seeds
• 500 G Black Rice
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 200 ml Japanese Choice Gluten Free Soy Sauce

Instructions

1. 1. Add 1 cup of brown rice and 2 cups of water to the rice cooker. For added flavor and color, replace 10% of the brown rice with Thai sweet black rice if available.
2. 2. Drain and rinse 1 cup of preserved dried salted black beans. Add the beans to the rice cooker.
3. 3. Peel and chop 1 cup of sweet potato into small cubes. Add the sweet potato to the rice cooker.
4. 4. Set the rice cooker to the brown rice setting (or turn it on if using a basic model) and start cooking.
5. 5. While the rice cooks, wash and chop 1 cup of kale into bite-sized pieces.
6. 6. Once the rice cooker finishes (approximately 20-40 minutes), open the lid and add the chopped kale. Close the lid and let it steam for 2 minutes.
7. 7. Open the rice cooker, fluff the rice mixture, and serve. Top with 1 tablespoon of olive oil, 1 tablespoon of soy sauce, and 1 teaspoon of black sesame seeds, or adjust to taste.