Rice bowls are great for work lunches. I have fallen in love with black rice after having it at The True Food Kitchen in their bowls. I can not seem to find the premium brand they use – oh well. I am in there so much I should ask the server, or the chef.
I used what I had in the house to put this one together. There is so much you can do. Would have loved tri-colored quinoa to be included but my pantry was out.
I prepped the shrimp, portobello mushrooms, broccoli and rice in advance so that all I had to do was combine them at lunch time with freshly chopped green onions.
MHV Black Rice Bowl
Shrimp Prep
Thawed, shelled and cleaned enough for 6-9 shrimp for each bowl. Once thawed they were marinated in 2 Tbsp of extra virgin olive oil, 1 Tbsp of lime juice, and 1 Tbsp of Williams Sonama Chile Lime Rub in a glass bowl in the fridge for 30 minutes.
After marinading, they were cooked in a small electric skillet, turning once until done and tails were curled. Put in a container and then refrigerated for use later.
Portobello Mushrooms
Cooked via the recipe on this site. Stored in the refrigerator for use later. When added to the bowl they were chopped coarsely.
Black Rice and Broccoli
Used one (1) cup of premium black rice and 2 1/2 cups of water in a counter top rice maker. I knew I wanted to steam the broccoli above the rice the final 5 min of rice cook time so I used a little extra water. Black rice does prefer extra water when cooking.
One (1) small broccoli head was de-stemmed, rinsed and chopped before steaming over top the rice.
After cooking, put both in separate containers and stored in the refrigerator for use later.
When it was time to assemble, all ingredients went into a bowl and topped with (1) freshly sliced green onion. Slice avocado would also be a great addition.
I felt like the bowl needed some sort of sauce to really finish it but I neither had the ingredients nor the inspiration for what that sauce might be.