{"id":15445,"date":"2016-09-21T10:02:40","date_gmt":"2016-09-21T14:02:40","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15445"},"modified":"2019-06-12T14:24:08","modified_gmt":"2019-06-12T18:24:08","slug":"brown-rice-bowl-salmon-orange-avocado-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/brown-rice-bowl-salmon-orange-avocado-recipe\/","title":{"rendered":"Brown and Wild Rice Bowl with Salmon, Orange and Avocado"},"content":{"rendered":"

\"Brown<\/p>\n

This post is sponsored by Chicken of the Sea<\/a> and Minute Rice<\/a>.\u00a0<\/em><\/p>\n

A good rice bowl recipe should be fast, flavorful, and yet, imprecise enough that you can wing it. You want to be able to add as much or as little of each ingredient as you want depending on the day, the season, and your mood.<\/p>\n

This one is just that. It has a burrito bowl feel, with smoky-sweet barbecue salmon and just-a-tad spicy pepper jack, but it also has similarities to chirashi, a Japanese dish meaning \u201cscattered,\u201d that\u2019s served in a big bowl with rice, fish, vegetables, and various other ingredients.<\/p>\n

\"Brown<\/p>\n

The rice base for my bowl takes a minute to cook because I use Minute\u00ae Ready to Serve Whole Grain Brown and Wild Rice cups<\/a>. If that isn\u2019t music to your ears then you must not have spent millions of minutes over the stovetop cooking (and yes, sometimes burning) brown rice, like I have. These cups are heaven-sent.<\/p>\n

\"Brown<\/p>\n

And the salmon is just as quick and easy. There\u2019s no cooking necessary for cans and pouches of Chicken of the Sea tuna and salmon, and their Flavored Salmon Pouches are no different. All you have to do with these is tear them open, flake the salmon with a fork, and add it to your dish–couldn\u2019t be easier. I used a Barbecue Flavored Salmon Pouch<\/a>\u00a0here, with\u00a0mild smoky-sweet flavor.<\/p>\n

\"Brown<\/p>\n

The kale in the rice bowl gets tossed in a simple-to-make orange vinaigrette because I can’t get enough of citrus right now. As with most kale salads, the longer it sits, the better it tastes. Kale\u2019s sturdy leaves will absorb the flavor, and the they\u2019ll soften from the acidity of the vinaigrette. But don’t worry if you don’t have long to let the kale marinate and soften; I find that the hardy texture complements all of the other ingredients so well. Just be sure to chop the leaves finely!<\/p>\n

\"Brown<\/p>\n

Feel free to make this recipe\u00a0your own by swapping out the salmon for one of Chicken of the Sea\u2019s other Flavored Salmon Pouch flavors<\/a>; try one of the other Minute Ready to Serve varieties<\/a>; toss the kale in a different dressing (use store-bought dressing if you want\u00a0to save time); substitute another\u00a0cheese or seasonal fruit! Whatever you do, I hope it\u2019s quick and delicious :)<\/p>\n

\"Brown<\/p>\n

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4<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Brown Rice Bowl with Salmon, Orange and Avocado<\/h2>\n
<\/div>\n
This delicious brown rice bowl is loaded with flavor and so easy to make!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>2 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>7 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>avocado and salmon, brown rice bowl with salmon, rice bowl recipe, salmon recipes<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>391<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Orange Vinaigrette:<\/h4>
  • 2<\/span> tablespoons<\/span> fresh orange juice<\/span><\/li>
  • 2<\/span> teaspoons<\/span> red wine vinegar<\/span><\/li>
  • 2<\/span> tablespoons<\/span> extra virgin olive oil<\/span><\/li>
  • Pinch<\/span> salt<\/span><\/li>
  • Freshly ground black pepper<\/span><\/li><\/ul><\/div>

    Rice Bowl:<\/h4>
    • 1<\/span> bunch lacinato kale<\/span> stemmed and chopped (4 packed cups)<\/span><\/li>
    • 3<\/span> cups<\/span> Minute\u00ae Brown and Wild Rice<\/span><\/li>
    • 3<\/span> Chicken of the Sea Barbecue Flavored Salmon Pouches<\/span><\/li>
    • 2<\/span> oranges<\/span> cut into segments<\/span><\/li>
    • 1<\/span> avocado<\/span> pitted and sliced<\/span><\/li>
    • 3<\/span> ounces<\/span> pepper jack cheese<\/span> shredded (\u00be cup)<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • In a large bowl, whisk the orange juice, vinegar, olive oil, salt, and pepper. Add the chopped kale and toss well to coat the leaves in the vinaigrette. Set aside or chill if you\u2019re preparing ahead of time. The longer it sits, the better it tastes.<\/div><\/li>
      • Pull or cut the film to remove it from the cups of Minute\u00ae Brown and Wild Rice. Microwave on HIGH for 1 \u00bd minutes. Stir rice and let cool slightly.<\/div><\/li>
      • Divide the dressed kale among 4 bowls, followed by the rice. Open the Flavored Salmon Pouches and use a fork to gently flake the salmon. Top each bowl evenly with barbecue salmon, orange segments, sliced avocado, and pepper jack cheese. Serve!<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n

        Nutrition<\/h3>
        Calories: <\/span>391<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>13<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>22<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>19<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>202<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>613<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>8<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>2275<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>66.7<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>223<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1.5<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        This post is sponsored by Chicken of the Sea and Minute Rice.\u00a0 A good rice bowl recipe should be fast, …<\/p>\n","protected":false},"author":3,"featured_media":15533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1158,1059],"tags":[318,338,422,637],"class_list":["post-15445","post","type-post","status-publish","has-post-thumbnail","hentry","category-recipes","category-salads","tag-fruit","tag-grains","tag-kale","tag-salmon"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=15445"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15445\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/15533"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=15445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=15445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=15445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}