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Halloumi Rice Bowl with Ginger Carrots and Caraway Cabbage

Halloumi Rice Bowl

Bowl Food, Dinner | 13th September 2016 | By

If you like a variety of different textures, flavours and colours in your meals, then this halloumi rice bowl with ginger carrots and caraway cabbage could be for you. It’s comforting, nutritious and delicious. It’s also surprisingly quick to make. You can have your meal on the table within half an hour.

One of the things I find appealing about bowl food is that it’s easy to eat it in your preferred style. Generally, but not always, I like to savour the different flavours and textures of my meal. CT on the other hand likes to mix his up, although not every time. Another good thing about it, is that you can use seasonal veg and whatever you happen to have in the kitchen. A base of quinoa, rice or barley are all good. Then it’s just a case of steaming, roasting or stir frying whatever veg you have on hand and adding some protein. Stir in a good dressing, scatter on some fresh herbs or seeds and it’s good to go. Bowl food can be a bit heavy on the washing up though; this halloumi rice bowl used three saucepans and a frying pan, but it was totally worth it.

Halloumi Rice Bowls

I know I’ve been banging on a bit about organic food recently, but it is #OrganicSeptember, so please excuse my shameless promotion. There are a lot of very important reasons to eat at least some organic food if you can. You’ll find a few of them on my recent Yeo Valley post and a whole lot more on the Soil Association website. This meal is not 100% organic, because even if such a thing exists, I’m currently unable to source organic halloumi. However, the rice, vegetables and most of the dressing ingredients are. My homemade elderflower vinegar is organic and tastes wonderful. The idea and recipe came from The Ordinary Cook and it’s now become a must have ingredient here at Tin and Thyme.

Halloumi Rice Bowl with Ginger Carrots and Caraway Cabbage
Serves 2
A surprisingly quick vegetarian meal, with plenty of colour, flavour and texture. Served in a bowl for both ease and comfort.
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Prep Time
20 min
Cook Time
25 min
Total Time
30 min
Prep Time
20 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 100g short grain brown rice
  2. 3-4 carrots - scrubbed
  3. 2 slices of root ginger - peeled and cut into mini matchsticks
  4. 1 clementine or ½ an orange
  5. ¼ green cabbage (I used ½ spring cabbage) - finely sliced
  6. 10g salted butter
  7. ⅛ tsp caraway seeds
  8. ½ tbsp olive oil
  9. 4 spring onions or one shallot (I used garlic scapes)
  10. 125g (½ block) halloumi
  11. ½ tsp black sesame seeds
Dressing
  1. 1 tbsp flax seed oil
  2. 1 tsp elderflower vinegar or vinegar of choice
  3. ½ tsp mustard
  4. ¼ tsp tamari
Instructions
  1. First get the rice on and the rest can be done whilst it's cooking.
  2. Rinse the rice well, place in a small to medium pan with a tight fitting lid. Cover with 300ml water. Bring to the boil and simmer for 20 minutes. Turn off the heat and leave to continue steaming for a further 5 minutes.
  3. Julienne or slice the carrots. Place the carrots and ginger sticks in a pan. Squeeze in the juice from the clementine and cover. Bring to a boil, then simmer for 10-15 minutes or until the carrots are soft, but still have a bit of bite.
  4. Warm the butter in a pan, add the cabbage and caraway seeds and stir to coat. Add a splash of water and cover the pan. Simmer for 5-10 minutes, stirring occasionally and adding more water if the cabbage dries out. How much you cook the cabbage depends on how you like it.
  5. Slice the halloumi into bite sized rectangles. Heat the oil in a frying pan to medium heat. Add the onions and stir for couple of minutes. Add the halloumi pieces and fry on both sides until nicely browned, about 2 minutes on each side.
  6. Shake all the dressing ingredients together in a jar.
  7. Fluff up the cooked rice with a fork and divide between two bowls. Pour the dressing over the rice, then top with the carrots, cabbage and halloumi. Scatter the sesame seeds over the top.
Notes
  1. Soak the rice beforehand for a faster cooking time.
  2. Both the carrots and cabbage can sit covered in their pans once the heat has been turned off until everything is ready.
  3. The recipe can easily be doubled, tripled or quadrupled for more people.
Tin and Thyme http://tinandthyme.uk/
If you’re after a vegan recipe, this rice bowl with maple tofu and smoked tomato sauce is a rather good.

Vegan Rice Bowl

Then again we also enjoyed this quinoa bowl with roasted squash and broccoli.

Quinoa Bowl

Meat Free Mondays

I’m sending this halloumi rice bowl off to Jac at Tinned Tomatoes for Meat Free Mondays

 

Other halloumi recipes you might like from fellow food bloggers

Comments

  1. Leave a Reply

    Eb Gargano
    13th September 2016

    YUM! I love halloumi so much and this rice bowl sounds FAB – I am so with you on the savouring the different flavours and textures thing – but my husband, like CT, likes to mix everything together!! I don’t get it…Eb x

  2. Leave a Reply

    Elaine Appleby aka Felicity
    13th September 2016

    This is absolutely the most tempting meal I have seen in quite a while. I will be trying it as soon as I can get to town for Halloumi. How I eat it depends on how hungry I am!

    • Leave a Reply

      Choclette
      13th September 2016

      Thank you Elaine. Your comment did make me laugh. I’ve got visions of you wolfing the whole thing down before it even gets into the bowl 😉

      • Leave a Reply

        Elaine Appleby
        15th September 2016

        You have met me then! I’ve just got some Halloumi so this is on the menu tonight. I promise to eat nicely.

        • Leave a Reply

          Elaine Appleby
          16th September 2016

          The Verdict: It was totally scrumptious and my cynical non-vegetarian husband even asked for seconds. We both enjoyed it. Thank you for the recipe.

          • Choclette
            16th September 2016

            Oh how lovely Elaine. So glad you enjoyed it. Thank you for letting me know.

    • Leave a Reply

      Choclette
      13th September 2016

      I like the sound of a power bowl. I wish I’d called it that now Angie 🙂

  3. Leave a Reply

    Isabella
    13th September 2016

    What a delicious and healthy bowl of yumminess!! Love all the different textures and flavours! Thank you so much for linking to me!

    • Leave a Reply

      Choclette
      14th September 2016

      My pleasure Isabella and thank you for your appreciative comment 🙂

  4. Leave a Reply

    Helen @ Fuss Free Flavours
    13th September 2016

    I love halloumi. I know what you mean about bowl food being quite an intense, but I think that I’d cook a big batch of rice, freeze and then reheat.

    • Leave a Reply

      Choclette
      14th September 2016

      Batch cooking is such a good idea. I keep meaning to do it, but rarely get organised.

    • Leave a Reply

      Choclette
      14th September 2016

      Thanks Sus. I’m a bit of a tamari fanatic, it goes into so much of our food and is essential for any dressing.

  5. Leave a Reply

    Cathy @ Planet Veggie
    13th September 2016

    I love halloumi so much. I had some today as part of a tapas style meal (I had planned to have pie and chips but with the weather being so gorgeous, I decided it wasn’t pie and chips weather!) I’ve never thought of having halloumi with rice – this looks fab though.

    • Leave a Reply

      Choclette
      14th September 2016

      Hahaha Cathy – pie and chips to halloumi. And why not? Though I do like the sound of your battered halloumi and chips.

    • Leave a Reply

      Choclette
      14th September 2016

      Thanks Janice. Halloumi has taken the nation by storm. it’s especially wonderful for vegetarians.

  6. Leave a Reply

    Corina
    14th September 2016

    This looks delicious! I am a little late on the bowl food trend but love the way food is arranged in them. I’ve just bought some large bowls this week and I’m looking forward to using them soon.

    • Leave a Reply

      Choclette
      14th September 2016

      Large bowls are good Corina. I’m looking forward to seeing what you come up with. I love eating out of a bowl.

  7. Leave a Reply

    Kate - gluten free alchemist
    15th September 2016

    A bowl of loveliness Choclette. Halloumi is one of those foods that I love, but don’t eat often enough. The flavours in your veg also sound wonderful. Particularly loving the addition the orange, ginger and caraway combo. x

    • Leave a Reply

      Choclette
      16th September 2016

      Thanks Kate. Halloumi is such a brilliant protein for vegetarians as it’s so easy to cook and so tasty.

    • Leave a Reply

      Choclette
      16th September 2016

      Yes, thanks Jac. It makes for a delicious but surprisingly easy meal to throw together.

    • Leave a Reply

      Choclette
      16th September 2016

      Only one of them Chris? I thought everyone was a halloumi freak these days. I’m certainly guilty.

  8. Leave a Reply

    nadia
    19th September 2016

    This is right up my street! I love meals like this that are colourful, nutritious and quick & easy to make! Can I come over for lunch? 😀

    • Leave a Reply

      Choclette
      20th September 2016

      You would be very welcome for lunch Nadia – although you might have to fight with the cameral and various props for a bit of space at the table 😉

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