Dishing Up the Dirt

broccoli-carrot-ginger rice bowls

October 7, 2012

Taylor and I may be leaving the east coast soon, but that does not mean that work at the Farm is any easier.  We are in full swing of the harvest season.

Hundreds of lettuce heads are getting picked every morning.  Along with tomatoes (yes we are still harvesting them!) eggplant, peppers, potatoes, corn, brussels sprouts, carrots, beets, broccoli, beans, and all the other wonderful leafy greens.  The list goes on!  It’s a crazy time of year.

The great news about the abundance of produce is that cooking is SO easy.  Everything is in season all at once!

I still pinch myself every time I walk out our front door to pick out our produce for dinner.  I am really going to miss this come winter time.

Last night we made broccoli-carrot-ginger rice bowls. They were divine.

There is just something so comforting about eating carrots and ginger together.  I think it may be my favorite food combination.

This recipe came to me because I was craving carrot ginger soup.  However, once it was almost dinner time soup was out of the question.  We wanted something to sink our teeth into. This was the next best thing.

Dare I say this was better than carrot ginger soup? We loved this!

Broccoli-carrot-ginger rice bowls: Serves two

2-3 large carrots, shredded (about 1 1/2 cups worth)

1 1/2 cups broccoli florets

1 1/2 cups cooked brown rice

1 tbs olive oil

1 1/2 tbs minced ginger

2 cloves of garlic, minced

1/4 cup tamari

1/4 cup water

1 tbs rice wine vinegar

1 tbs pure maple syrup

2 tsp sesame oil

1 tbs sesame seeds, toasted

In a large skillet heat 1 tbs of olive oil over medium heat.  Add garlic and ginger.  Cook for about two minutes, until both begin to soften a bit. Stir in broccoli and shredded carrots.  Cook for a few more minutes or until broccoli is bright green and has soften a bit.

Whisk together the tamari, rice wine vinegar, maple syrup, water, sesame oil, and toasted sesame seeds.

Add rice to the veggie mixture and pour half the tamari sauce over everything. Mix well.  Scoop mixture into serving bowls and top with a drizzle more of the sauce.

Enjoy!



Leave a Reply

5 thoughts on “broccoli-carrot-ginger rice bowls

  1. Beth says:

    Just thing – A year from no you’ll be harvesting your first crop at Tumbleweed Farm!

  2. Beth says:

    The above shoud read “a year from NOW…” *oops* *typo*

    1. drealieberg says:

      haha! no worries Beth. And you are absolutely right. One year from now we will hopefully be cooking up our own produce!!! Fingers crossed we can do this!

  3. Thanks for the recipe! My daughter and I loved it. I used less tamari, but definitely loved the hint of sweetness from the maple syrup.

    1. Andrea says:

      I’m so happy you loved this! Thanks for the comment. Happy cooking!

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