Rainbow Veggie Rice Bowl with Lemon-Tahini

1.Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes (or according to package instructions) until the rice is tender and water is absorbed. Fluff with a fork and set aside.

2.While the rice is cooking, prepare the vegetables. In a steamer basket over boiling water, add the broccoli florets and steam for about 5 minutes until bright green and tender-crisp. Remove from heat and set aside.

3.In the same steamer basket, add the julienned carrots and steam for an additional 3-4 minutes until tender but still vibrant in color. Remove and set aside with the broccoli.

4.In a large bowl, combine the sliced cucumber and celery. Set aside for assembly.

5.For the lemon-tahini dressing, in a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic (if using), and a pinch of salt. Gradually add water, one tablespoon at a time, until you reach your desired consistency. The dressing should be creamy yet pourable.

6.To assemble the rice bowls, divide the cooked rice among four bowls. Top each bowl with equal portions of steamed broccoli, carrots, cucumber, and celery. Drizzle the lemon-tahini dressing generously over the top.

7.Garnish with fresh parsley and a sprinkle of sesame seeds if desired. Serve immediately and enjoy your vibrant and healthy meal!