Green Goddess Rice Bowl

from refresh by Ruth Tal

We have altered the rice bowl recipe to use asian braising greens rather than bok choy, kale and swiss chard.

• Chop the greens and garlic tops
• Steam broccoli and greens until they are tender and bright green
• Put 1 1/2 cups cooked brown basmati rice in a large rice bowl. Drizzle 2 T of tahini sauce on the rice. Place torn pieces of nori on the rice.
• Arrange the steamed greens and broccoli on the brown rice. Sprinkle toasted sesame seeds on top.
• Drizzle 2 T of simple sauce on the vegetables and rice. Garnish with a small mound of white pickled ginger on top.