I know. Pictured here is not in a bowl. Don’t be so literal, guys.
Remember from my Disney post about the best food I had in Pandora/Animal Kingdom? This dish right here was completely inspired from it. Guys, I have been dreaming and drooling about this dish. I knew I had to try to make it. Rice bowls are my new go to meal. They’re so incredibly simple and still a great healthy meal option. Though its very easy to make it not so healthy. This recipe may teeter on the edge with the aioli… Oh well! It’s delicious. You can substitute if you want. Also, they’re completely customizable. You can add in your favorite toppings and mix-ins pretty easily. Today, for this recipe, I made beef. Simply because I had leftover beef from another dinner, and also, I had beef in my rice bowl in Disney and I wanted, no needed, to taste it again.
I’m going through such Disney withdrawals. I catch myself imagining what the World Showcase in Epcot looks at that moment, wishing I was by Norway or Italy again. Or I go searching on YouTube for Magic Kingdom fireworks shows. I. Want. To. Go. Back.
Ugh. I need to move on… RICE BOWLS!
Can you guys believe I’ve never bought a bag of brown rice before? I had this idea that The Chef didn’t like it, so I never bought it. I brought it up to him one day in while shopping at Costco, because we’re always at Costco, and he quickly corrected me. We’ve been together for 11 years and I still learn new things about him. Keep the magic alive. Aaaanyways. Brown rice. It’s fantastic! It has so much more flavor. It’s nutty, and has a little bit of crunch, especially if you undercook it just a tad. And I mean just a tad. Al dente. We busted out one of our most used kitchen tools: The pressure cooker. Not one that your mom use to use. The non-insta pot-instant pot version. The Costco brand. They’re $89 and worth EVERY penny. We have three. Which sounds a little over kill, but it’s not in our line of work.
I laugh about how well The Chef presents stuff like this. It always looks so good, and two seconds in front of me and it’s all jumbled up. Meals like this need to be evenly covered by the sauce. No bite left uncovered. That might be my new motto.
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–The Everyday Chef and Wife
- 1 cup Brown Rice (leftovers are good!)
- 2 cup Water
- Salt in water for flavor
- 6 oz. or so of Steak of choice-- We used leftovers of a Tomahawk Ribeye Steak
- Salt & Pepper
- 2 cloves of Garlic--rough chopped
- 2-3 Tbsp Butter
- 1/2 cup of mayo
- 1-2 Tbsp fresh lemon juice (depending on preference)
- 1/4 tsp garlic powder
- 1 1/2 tsp dijon
- 2-3 shakes of Franks hot sauce (or equivalent)
- Salt and pepper to taste
- 4 handfuls of Mixed Greens
- 1 Carrot- Shredded
- Lemon or lime zest for garnish
- Rinse rice in cold water 3-4 times. Place in pressure cooker/instant pot and add water and salt. Cook for 6-8 min. (In regular pot, cook for about 20, or until all the water has been absorbed by the rice, and is tender.) Once cooked, let cool for 15 min or so. (We don't want it to be too hot, or the greens will wilt. I made this mistake.)
- If meat is uncooked (use leftover steak if you have it!), season steak with salt and pepper and cook in a skillet that is pre heated on med heat, with butter and garlic. Sear on either side for about 5-6 min or until mid-rare. Remove from heat and let it set for a couple minutes. Slice or cube to serve on top of rice bowl.
- In a small bowl combine all aioli ingredients and whisk until smooth. Taste and adjust if necessary.
- In a bowl place greens on bottom, then add 1/2- 3/4 cup of cooked rice. On top of rice, add the steak. Top with shredded carrot, a good couple pinches worth. Then drizzle with aioli.
- You can use whichever greens you prefer. I used mixed greens we had from another recipe. In my opinion, I would add a heartier lettuce to give it more crunch. Especially with warm rice. It wilted pretty quick. Still tasty though! And if wilted greens don't bother you, than no worries.