Halloumi Rice Bowl with Ginger Carrots and Caraway Cabbage
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.
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.
- 100g short grain brown rice
- 3-4 carrots - scrubbed
- 2 slices of root ginger - peeled and cut into mini matchsticks
- 1 clementine or ½ an orange
- ¼ green cabbage (I used ½ spring cabbage) - finely sliced
- 10g salted butter
- ⅛ tsp caraway seeds
- ½ tbsp olive oil
- 4 spring onions or one shallot (I used garlic scapes)
- 125g (½ block) halloumi
- ½ tsp black sesame seeds
- 1 tbsp flax seed oil
- 1 tsp elderflower vinegar or vinegar of choice
- ½ tsp mustard
- ¼ tsp tamari
- First get the rice on and the rest can be done whilst it's cooking.
- 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.
- 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.
- 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.
- 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.
- Shake all the dressing ingredients together in a jar.
- 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.
- Soak the rice beforehand for a faster cooking time.
- Both the carrots and cabbage can sit covered in their pans once the heat has been turned off until everything is ready.
- The recipe can easily be doubled, tripled or quadrupled for more people.
Then again we also enjoyed this quinoa bowl with roasted squash and broccoli.
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
- Battered halloumi via Planet Veggie
- Halloumi, puy lentil and beet salad via The Crafty Larder
- Olive garlic halloumi spelt bread via Tin and Thyme
- Persian halloumi via Fab Food 4 All
- Seaweed farfelle & pesto with fiery chilli halloumi via Elizabeth’s Kitchen Diary
- Veggie burritos with halloumi, avocado and plantain via Foodie Quine