Food & Recipes
We are making Sriracha Veggie Kimchi Rice Bowls in 20 minutes for #WhatsForDinnerWednesday. We love adding kimchi to our diets whenever we can because it’s low fat, has high amounts of fiber, and is packed with tons of nutrients!  INGREDIENTS
  • 1-2 tablespoon oil (peanut oil gives this great flavor!)
  • ½ cup red onion- diced
  • 2 teaspoons finely chopped ginger
  • 1 cup chopped veggies of your choice, we used mushrooms, red bell pepper, zucchini, and carrots
  • ½ cup Farmhouse Culture kimchi- chopped
  • 1 package of Seeds of Change Brown Basmati Rice
  • Pepper to taste
  • ¼ cup chopped scallions
  • ⅛ cup cilantro
  • Garnish: Sky Valley Sriracha Sauce and fresh cilantro
  1. Cook the rice in a skillet – gently squeeze the sides of the pouch to break apart the rice and pour content in a skillet. Add 2 tbsp. of water and heat, stir rice occasionally until heated thoroughly (about 3 minutes).
  2. In a large skillet, heat the oil over medium-high heat.
  3. Add onion and sauté for 2-3 minutes, stirring, and then turn heat down to medium.
  4. Add ginger and veggies. Sauté until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
  5. Add chopped kimchi, and cook until heated through, about 1-2 minutes.
  6. Add rice from skillet, and continue cooking and stirring until warm and combined, about 3 more minutes.
  7. Add salt, taste and adjust. *Kimchi adds a lot of saltiness, so add salt sparingly and to taste.
  8. Stir in the scallions.
  9. Sprinkle with cilantro and a generous squirt of Sriracha sauce.
  10. Serve and enjoy :)