A well-balanced rice bowl makes a beautifully satisfying meal. We usually associate these all-in-one meals with Asian flavors and fresh fish, such as a Japanese chirashi bowl at the local sushi spot. Rice, however, readily welcomes a whole variety of ingredients and flavors to suit nearly any craving.
For instance, try a combination of cooked lamb, vegetables, and cilantro for a Middle Eastern-flavored bowl. Alternatively, blend Italian-style chicken meatballs or sausage slices with shredded cheese, tomatoes, and fresh basil for a fun bowl reminiscent of pizza. Shredded pulled pork or beef brisket, roasted peppers, and barbecue sauce tastes of summer gatherings. Pork carnitas, roasted poblanos, shredded cheese, and salsa can transport you to a favorite Mexican restaurant. You get the idea.
Unleash your creativity by keeping small stockpiles of cooked proteins, beans, grilled or sauteed vegetables, and various seasonings or sauces. Properly cooked and cooled rice will keep nearly a week in the refrigerator. The steamy environment of a microwave oven restores the grains to moist goodness.
When it comes to the rice, consider long, elegant white basmati or aromatic jasmine. Toothsome, medium-sized grains of rice work well in bowls featuring Asian flavors, raw fish cubes, crunchy cucumber, and nutty sesame. Brown rice, with its inherently nutty flavor and higher nutrient content, also can be used.
Rice cooks easily, without fuss, in an inexpensive rice cooker or saucepan on top of the stove according to package directions. Once cooked, immediately spread it out on a baking sheet to cool quickly. Refrigerate the rice until cold. Then pack into a storage container and refrigerate covered up to a week.
Alternatively, swap homemade rice for leftover take-out rice or ready-to-eat rice sold in microwavable pouches (which tends to be softer. We don’t object to starting a rice bowl dinner with seasoned rice and pasta or rice cooked with grains such as quinoa.
To build the bowls, select a deep, microwave-safe bowl or individual baking dish that holds about 4 cups. For each main-course serving, plan about 1 1/2 cups of cooked rice plus 1 to 2 cups of combined cooked, seasoned proteins and vegetables. Then cover and refrigerate until needed. Heat in microwave oven until steamy hot. Top with a spoonful of yogurt and/or fresh herbs just before serving.
The first recipe starts with ground lamb, onions, and curry powder. Other protein ideas here include leftover roast chicken or extra-firm tofu cubes. Stir in chopped fresh cucumber and slivered almonds, along with roasted eggplant and bottled roasted red bell peppers. Fresh cilantro finishes the bowl.
For each rice bowl, put 1 1/2 cups rice in the bottom of a large, deep microwaveable dish. Top with 1/2 of the lamb mixture, eggplant, red peppers, cucumbers, and almonds. Repeat to make a second bowl. If desired, refrigerate covered up to a couple of days.
To serve, cover the bowl with a microwave-safe lid and microwave on high (100 percent power) until heated through, about 3 minutes. Serve each bowl topped with 2 tablespoons pesto and remaining 1 tablespoon chopped fresh basil.