Test cook Dan Souza shows Bridget how to make a Brown Rice Bowl with Vegetables and Salmon at home.
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Too muc work!
Dan, Bridgette, Great job. I just found your channel. Absolutely love the recipes, techniques and humor. Merry Christmas and a Happy New Year.
I know what Bridget did the night before. She has that glow.
That dress!!
This dish was absolutely delicious! I'm thrilled with the compliments I got with the dinner. I made a few changes … used white Jasmine rice pilaf … but other than that, it made the prep work worth it. Thank you so much for this recipe.
Bridget is a babe 😉
The pickled cucumbers were delicious. Going to start making them all of the time and use as a side dish with other stir fries and Asian themed meals.
🙂This is perfect for meal prepping. More grain bowl recipes please 🙏
You guys, if you are going to publish a brown rice recipe, can you please recommend rice that you know is low in arsenic?
Interesting rice method. I may try this. I use the absorption method, and for brown rice it takes me 50 minutes. He did it in 20.
This looks so good!
Also boiling the rice helps to rid arsenic it pours out with the water
Can I skip the ginger and the pickle with this recipe? I have a pretty sensitive palate.
Doesn’t cooking rice in too much water make it porridge-y? Or is because brown rice has a limit on absorption level?
Yum. Thanks Dan.
This looks really good…. and I like the dinner bowl idea. So here I am a 1:30 am researching dinner bowls!
YUMMERS!
I have never tried the "pasta method," for cooking rice. Does this work for the various white rices, as well?
I wish I'd known about the pasta method for rice BEFORE I got my finger tattoo!
“The skin sticks, so just leave it” lol what.
Sort of like bibimbap
Approximate cost of 1 lb shitakes: $42.76
Almost everything in this dish except for the salmon (without the sauce) is pure poison for the human body. Keto/carnivore is the only way humans should be eating to maintain proper health.
My attempt was delicious. I tried this, but didn't have all the ingredients, so I followed the process as I could. I made the pickles with cider vinegar (really good), the dressing was mostly the same (no Hoisin at the store – mixed up a glaze). I cooked a bunch of relatively uniform sliced veggies(carrots, portabellos, red peppers), added the salmon (some individually frozen and thawed and cut into smaller pieces) and lowered the temp. I even used Minute brown rice. Arranged it in a bowl with some wilted Spinach. Still delicious. That dressing with the flavored oil, even with my crazy glaze, made the rice wonderful.
I don't think this can be messed up, if you follow the important parts – flavored oil, pickles, sheet pan cooking.
This is going to be a process I will use often.
just use rice cooker bro :)) measure the water by eyes and let the magic happen, no need pot :))
Now we can all purchase the ATK Bowls cookbook! 📚😋🤤
Now we can all purchase the ATK Bowls cookbook! 📚😋🤤
This recipe is…weird…
Those salmon pieces are (probably) not going to taste the same.
Cooking the rice like that (there are special case reason to do it); reduces it's flavour, changes it's texture and mouthfeel alot.
And (as another commenter pointed out) the Shitake is being mis/under-used -at the very least it should have been chopped up and added to the rice, if you wanted an interesting mushroom addon -I would have went with something like crimini or oyster.
That looks so good. I’ll be making it but I’ve never made rice that way before. It seems like it would be watery. I’ll stick to my trusty rice cooker but may try your way sometime to see how it tastes.
Apparently it didn't work when she went back in time and told her "younger me" to lay off the double cheeseburgers and cheep beer…oh yeah and invest in dinner bowls….