Vegan Gaba Rice Bowl

gaba rice salad, ginger, butter lettuce

STARS

Mix sprouted brown rice with carrots, edamame and green onions with a spicy, ginger sesame dressing. Sprouted short brown rice (a.k.a. "GABA rice") has 750 times the fiber of regular white rice. Serve it with pickled Persian cucumbers and a little butter lettuce for crunch.

Difficulty Level

Total Time: 30 minutes

Active Time: 10 minutes

Ingredients

Gaba Salad Mix

1¾ cup GABA sprouted brown rice
1 cup carrot matchsticks (2 medium carrots)
2 green onions, minced
¾ cup shelled edamame, thawed

Persian Pickled Cucumbers

1 cup sliced Persian cucumbers (about 3-4)
2½ teaspoons rice wine vinegar
¼ teaspoon salt
¾ teaspoon sugar

Octo vinaigrette (optional)

1 garlic clove, minced
2 teaspoons minced ginger
1 tablespoon minced serrano pepper
1 tablespoon rice wine vinegar
1 tablespoon + 1 teaspoon low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon white sugar
½ teaspoon black pepper, to taste
Salt, to taste

Garnish

1 head butter lettuce

Directions

Cook the rice according to the package instructions. .

To make the pickled cucumbers, lay the sliced cucumbers in a single layer on a sheet pan and sprinkle with salt. Allow cucumbers to sit for 20 minutes and then pat dry with paper towels. Place the sugar and vinegar in a medium bowl and whisk until the sugar is completely dissolved. Fold in the cucumbers and reserve for use.

Make the octo vinaigrette by mixing all the ingredients together until the sugar is totally dissolved. Season to taste.

Once the rice has cooled, fold in the carrots, green onions, edamame, and octo dressing.

To serve, divide the gaba rice salad between bowls and top with pickled cucumbers. Garnish with butter lettuce leaves.