Black Rice Grain Bowl

Ingredients

• 285 g (1½ cups)uncooked black rice
• 15 ml (1 tablespoon)avocado oil
• 1 largered pepper, chopped
• 3 clovesgarlic, minced
• 3 largeportobello mushroom caps, stems and gills removed and sliced into strips
• 45 ml (3 tablespoons)low-sodium teriyaki sauce or low-sodium tamari (or soy sauce)
• 300 g (2 cups)frozen shelled edamame, thawed
• 30 g (1 cup)spinach (optional)
• 110 g (1 cup)matchstick carrots
• Juice of ½ limelime

Instructions

1. 1

   Cook the rice

   Bring a pot of water to the boil and add the black rice. Cook until it reaches your preferred softness, usually about 20 minutes. Black rice is naturally chewier, so that texture does not necessarily mean it is undercooked. Drain, rinse and set aside.

2. 2

   Sear the pepper

   Set a carbon-steel wok or large pan over medium-high heat. Add the avocado oil and red pepper, cooking for about 2 minutes until the edges develop sear marks. Add the garlic and toss.

3. 3

   Cook the mushrooms

   Add the sliced portobello caps and, if needed, a few tablespoons of water to create steam and help them soften. Pour in 1 tablespoon of the teriyaki sauce and toss everything together.

4. 4

   Add the vegetables

   Add the edamame, spinach and carrots, then toss. Squeeze in the lime juice and add the remaining teriyaki sauce. Cook, tossing, for another 2 minutes.

5. 5

   Serve the bowl

   Take the pan off the heat and serve. Enjoy the meal hot or cold, seasoning each serving to taste with red chilli garlic sauce, Sriracha and/or low-sodium soy sauce.

What is a black rice grain bowl?

A grain bowl brings a cooked grain together with vegetables and other toppings for a complete meal in one dish. Black rice, also known as purple or forbidden rice, is used in dishes across parts of Asia and is known for its deep colour and pleasantly chewy bite.

Here, the rice is paired with seared pepper and mushrooms, edamame, spinach and carrots. Teriyaki sauce and fresh lime bring savoury sweetness and brightness to the mix.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 21g protein, 89g carbs, 11g fat.

The rice and carrots provide most of the carbohydrates, while avocado oil and teriyaki sauce contribute much of the fat. Edamame and mushrooms provide protein, with edamame the main protein-rich ingredient in the bowl. For a balanced plate, serve the bowl with extra vegetables if you have them, or keep the portion as written and add a side salad.

Choosing the rice

Black rice: Its chewy texture is part of the appeal, so judge doneness by tasting a grain rather than expecting it to feel like white rice. Cooking time can vary slightly, so start checking around the 20-minute mark.

Rinsing: Drain and rinse the rice after cooking, as directed. This stops the cooking and helps keep the grains distinct in the bowl.

Getting a good sear

Hot pan: Let the wok or large pan heat over medium-high before adding the oil and pepper. Spread the pepper out so its edges can sear rather than steam.

Mushrooms: Portobello caps release moisture as they cook. Add a few tablespoons of water only if they need help softening, and let the steam do the work.

Balancing the sauce

Teriyaki: The recipe adds some sauce with the mushrooms and the rest near the end. This gives the vegetables flavour while leaving a fresh finish on the bowl.

Lime: Add the juice at the end to brighten the sweet-savoury sauce. If using tamari or soy sauce instead of teriyaki, taste before adding extra seasoning, as the saltiness can differ.

Keeping the vegetables lively

Edamame: Thaw the beans before adding them so they warm through during the brief final cooking time. They provide a soft, substantial contrast to the crisp vegetables.

Carrots and spinach: Add these with the edamame, as the recipe directs, and toss for just 2 minutes. The spinach will wilt, while the carrots retain some bite.

Serving and timing

Rice first: Start the rice before preparing the vegetables; it takes about 20 minutes and can cook while you get the other ingredients ready. The pan-cooked vegetables finish quickly.

To serve: Spoon the cooked rice into a bowl and top with the vegetables, or mix them together in the pan. The bowl can be enjoyed warm or cold, with chilli sauce or extra soy served to taste.

Recipe notes & tips

• Rinse the black rice after draining to help keep its grains separate.
• Taste the rice near 20 minutes, allowing for its naturally chewy texture.
• Cut the pepper and mushrooms into even pieces so they cook at a similar pace.
• Thaw the edamame before adding it to the pan.
• Keep the carrots in matchsticks so they warm quickly while retaining some crunch.
• Add extra chilli or soy at the table so each serving can be seasoned to taste.

Variations

• Use tamari: Swap in low-sodium tamari for the teriyaki sauce, then adjust seasoning to taste.
• Add more greens: Toss in extra spinach at the end and let it wilt briefly.
• Change the mushrooms: Use sliced mushrooms of another variety if portobellos are unavailable.
• Make it hotter: Serve with Sriracha or red chilli garlic sauce.
• Add extra crunch: Keep the carrots raw and scatter them over the bowl just before serving.

Common mistakes to avoid

• Expecting fluffy rice: Black rice is chewy by nature, so taste it to check doneness rather than relying on softness alone.
• Crowding the pepper: Too much overlap can prevent the edges from searing; use a roomy pan.
• Adding too much water: Start with only a few tablespoons for the mushrooms, and add more only if they need steaming.
• Overcooking the vegetables: Keep the final toss to 2 minutes so the carrots retain some bite.
• Adding all the sauce at once: Follow the two-stage addition so some sauce coats the vegetables at the end.

How to store

Store leftovers in an airtight container in the refrigerator and eat within 3–4 days. Reheat in a pan or microwave until hot, or enjoy cold; add a little water if the rice seems dry when reheating.

Frequently asked questions