Banh Mi Bowl Recipe

Cook the Brown Rice

In a medium saucepan, combine 1 cup of organic brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Cook the Quinoa

In a separate pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Sauté the Mushrooms

In a skillet, heat the sesame oil over medium heat. Add 8 ounces of wild mushrooms and sauté for about 5-7 minutes until tender. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Season with salt and black pepper to taste.

Combine Ingredients

In a large bowl, start with a base of the cooked brown rice and quinoa mixture. Top with the sautéed wild mushrooms, followed by the fresh arugula.

Add Flavorings

Drizzle the soy sauce and lime juice over the top. Sprinkle with chopped cilantro and adjust seasoning with additional salt and black pepper if desired.