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
Continue After Advertisement
Ingredients
- 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
Directions
-
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.
See what other Food52ers are saying.