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Author Notes: Here's a salty, spicy, savory bowl of bold ingredients. This dish pairs the spicy bite of kimchi with soft, hearty rice, and it's a perfect marriage. If you're looking for a new way to enjoy kimchi, let this be your first stop -- if you're vegan, make sure your kimchi is fish sauce-free. —Gena Hamshaw
For the rice:
- 1 cup wild rice blend, dry
- 1 3/4 cups water or vegetable broth
- 2 teaspoons toasted sesame oil
- 1 tablespoon tamari
- 1 teaspoon mirin
- 2 green onions or scallions, finely chopped
For the bowls:
- 1 1/2 pounds broccoli, crowns only, chopped
- 2 tablespoons olive oil
- 1 tablespoon tamari
- 1 to 2 tablespoons Sriracha (depending on how hot you'd like the broccoli to be)
- 2 cloves garlic, finely chopped
- 1 cup kimchi of choice (if you're vegan or vegetarian, make sure it's fish sauce-free)
- 1/4 cup toasted sesame seeds
- Bring the water or vegetable broth and the wild rice to a boil in a medium pot. Reduce to a simmer, with the lid of the pot halfway covering the rice. When the rice has absorbed all of the liquid (35 minutes or so), remove it from heat, fluff with a fork, and allow it to stand for ten minutes. Mix in the sesame oil, tamari, mirin, and scallions.
- While the rice cooks, prepare the broccoli: Preheat the oven to 425° F. Whisk together the olive oil, tamari, Sriracha, and garlic. Toss the broccoli pieces in the marinade and distribute them onto a baking sheet. Roast for 15 to 20 minutes, or until the broccoli is crispy and browning, turning the broccoli pieces halfway through.
- Divide the rice, broccoli, and the kimchee into four bowls. Sprinkle each bowl with a tablespoon of sesame seeds. Serve.
- This recipe is a Community Pick!
Topics: Weeknight Cooking
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