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:
wild rice blend, dry
1 3/4 cups
water or vegetable broth
toasted sesame oil
green onions or scallions, finely chopped
For the bowls:
1 1/2 pounds
broccoli, crowns only, chopped
1 to 2 tablespoons
Sriracha (depending on how hot you'd like the broccoli to be)
cloves garlic, finely chopped
kimchi of choice (if you're vegan or vegetarian, make sure it's fish sauce-free)
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.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.