Thai Rice Bowl with Sweet Pickles and Chili-Lime Dressing

Menu Part: 
Cuisine Type: 

Robin Asbell
Culinary instructor and cookbook author

September is Whole Grains Month, the appropriate time to celebrate grain bowls. Natural foods chef Robin Asbell chooses brown rice for this bowl, but other grains can be substituted, including farro, bulgur wheat or barley. Small amounts of tuna round out the dish, and a bright chili-lime dressing, shredded cabbage and sweet pickles add a punch of heat, crunch and tang.


1/4 cup fresh lime juice
2 tbsp. sugar
2 tbsp. soy sauce
1 med. red jalapeno, chopped and seeded
4 (5-ounce) cans tuna in oil, liquid reserved
2 med. scallions, chopped and divided
4 cups cooked brown rice
2 cups finely shredded cabbage
12 small sweet pickles
1/4 cup torn cilantro leaves, for garnish


1. For dressing: In small bowl, stir together lime juice, sugar, soy sauce and jalapeno. Drain tuna and reserve 2 tablespoons of tuna liquid. Incorporate liquid into dressing and stir.

2. Place tuna in medium bowl and break up. If needed, drizzle with 1/4 cup dressing. Add half the scallions and toss to mix.

3. To serve, in each individual bowl, place one-fourth the rice; drizzle with remaining dressing. Arrange the prepared tuna, cabbage and sweet pickles on top. Garnish with remaining scallions and cilantro leaves.

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