Brown Rice Bowl with Vegetables and Salmon
Why This Recipe Works
The chewy, nutty brown rice that forms the base of our grain bowl was supereasy to make: We just poured it into plenty of boiling salted water and cooked it like pasta. While the rice cooked, we spread sliced carrots and shiitakes on a baking sheet and started roasting them in a hot oven and prepared pickled cucumbers to add crisp brightness to our bowl. When the vegetables were half-roasted, we cleared a space in the middle of the baking sheet and added four small salmon fillets, brushed with hoisin to boost their flavor and color. We mixed a portion of the pickling liquid with scallion-ginger oil and a bit more hoisin to make a potent dressing. We stirred some into the drained rice to ensure that every bite was flavorful. Topped with pickles, roasted vegetables, and salmon and finished with dressing and toasted sesame seeds, this grain bowl makes a satisfying hot dinner or a great packed lunch.