Teriyaki Mushroom Rice Bowls

I love rice bowls for customization though, as the only mushroom fan in the house, this one was purely for me. Roasted broccoli, sweet potatoes, and mushrooms top rice and get a sesame peanut drizzle. Swap the broccoli for edamame or cucumbers or greens!

Teriyaki Mushroom Rice Bowls
Ingredients:

1 cup brown rice
1/2 sweet potato
1 cup broccoli
1 cup mushrooms
1 – 2 teaspoons teriyaki
1 tablespoon peanut butter
1 teaspoon sesame oil
1 teaspoon rice vinegar
chili crisp

Directions:
Prepare the rice, the potato, and the broccoli.
Pan fry the mushrooms and add a splash of teriyaki at the end.
Spread the rice into the bottom of the bowl and add the broccoli, the potato, and mushrooms.

Stir together the peanut butter, rice vinegar, and sesame oil. Add chili oil if desired.
Drizzle sauce over the top.
Enjoy!

This has sweet from the potatoes with salty from the teriyaki and crunch from the broccoli and the perfect nutty sauce.

Salmon Teriyaki Rice Bowls

Leftovers dream of becoming a rice bowl like this one. Salmon, on top of rice, with edamame, and wonton strips then drizzled with a teriyaki drizzle.

Give some roasted salmon a second life with a flavorful sauce. The veggies can swap, the crunch element can too – just go for a grain + salmon + veggies + a crunch factor.

Salmon Teriyaki Rice Bowls
Ingredients: (serves 2)

~1 cup brown rice, cooked
2 salmon fillets
1 1/2 cups edamame in the pods (or 3/4 cup shelled)
3 tablespoons teriyaki sauce
1 tablespoons honey
1/2 teaspoon minced garlic
1/4 teaspoon minced ginger
1/2 cup wonton strips

Directions:
Warm the rice, salmon, and edamame. Whisk together the teriyaki sauce, honey, garlic, and ginger.
Layer the bowls with rice, salmon, edamame, and wonton strips.

Drizzle the sauce on top. Enjoy!

This hit the spot – the salmon goes well with lots of flavors and these work together so well. Broccoli would be good, or fried onions instead of wonton strips.

Chicken Parmesan Rice Bowls

Will. It. Rice bowl? Of course! Anything can become a rice bowl! I took a few of our favorite flavors and turned them into a very quick rice bowl. Rice bowls are filling from the rice, with protein from the chicken, and a big veggie serving.

Chicken Parm Rice Bowl - The Three Bite Rule

This would be great with risotto or orzo but I had leftover brown rice so I went with that. If by chance you don’t love arugula as much as I do, sautéed veggies or roasted broccoli or any veg!

Chicken Parmesan Rice Bowls
Ingredients: (for 2)

1 1/2 cups prepared rice (or other grain)
4 tablespoons parmesan cheese
4 chicken tenders or ~8 chicken chunks
1/2 cup tomato sauce
2 cups arugula
1/4 cup shredded mozzarella
1/4 cup fresh mozzarella

Directions:
Cook or warm the rice and stir in 1/2 the parmesan.
Cook the chicken (mine was airfried).

Top the chicken with sauce and shredded mozzarella. Return to the oven/airfryer/toaster oven to melt the cheese.
Toss the arugula with Italian dressing or oil & vinegar.
Assemble the bowls with rice in the bottom and top with chicken, fresh mozzarella, arugula, and sprinkle remaining parmesan on top.
Enjoy!

Chicken Parm Rice Bowl - The Three Bite Rule

This is really good and nicely filling. I love the melty cheese with the chicken, and the fresh arugula with a little bit of dressing adds brightness.

Some of our other fav grain bowls are:
Pineapple Coconut Rice Bowls
Winter Veggie Grain Bowls
Chicken, Bacon, & Avocado with Honey Mustard

What I Ate: Foodie Vacation Souvenir

Wayyy back, just about a year ago, Mr. J and I went on our honeymoon to Spain & Italy. We actually didn’t buy many souvenirs since we were racing around like maniacs to see the sights! Although I wasn’t impressed with the sights of Naples, I still chose a treat to bring home. We got some lemon risotto.
WIA lem_risotto_390_590This very same treat provided a halt at security in the US after flying for 8 hours. Not funny. Serves me right for claiming it to a customs dude who had noooo idea that risotto wasn’t a vegetable. Sad.

I remembered the freeze dried pack in the cabinet and thought it was as good a time as any. I hadn’t been saving it but I buy arborio rice in containers so this flat pack slipped my mind. It wasn’t amazing, but it was good and a nice reminder of our time in Italy.

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Get excited! I finally got around to editing the photos from our delicious anniversary getaway. Seriously, this tasty destination means so many meals to share next week. Just maybe I’ll get around to sharing some final shots of the completed bedroom renovation/redecorating project.

Leftover Rice Recreated into Magic

I love leftovers. I love transforming one thing into something totally different annnnnd I love not spending any money to do it. These were a prime example of all these things. I had leftover risotto from the other day. I made more than usual but even with Mr. J and I eating it with dinner one night and leftovers for lunch the next day, there was still a good amount. I decided to make aranchini!
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Aranchini are historically Sicilian but as you can imagine other regions of Italy have similar ones that they’ll tell you are not aranchini. I learned this while dining with the mob. Mine are not authentic since I didn’t have any mozzarella for the middle.
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Even without this seemingly key ingredient, these were simply delicious. Maybe because I fried them. I never fry anything so it makes me appreciate it even more. Frying makes me anxious and it’s such a mess.

Ingredients:

1 ½ cups prepared and chilled risotto
2 eggs, whisked with 1 tbs water
1 cup panko
2 tbs grated Parmesan

Directions:

Preheat oil ½ deep in a pan on medium
Scoop refrigerated risotto into 1” balls
Dip each into eggwash then roll in panko until completely covered
Fry in batches turning until golden brown.
Remove and let rest on paper towel.

These were so surprisingly good! I let them get pretty fried before turning them the first time. I think that really helped them stay together since they had a solid fried base on the bottom when I scooped with a slotted spoon.
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We each ate a few as an app with dinner and I froze the rest. I think they’ll defrost pretty easily in the fridge and bake to reheat. They’ll be awesome when this weekend is over and I can celebrate a successful event (knock on wood!). I work all year for this weekend so wish me luck, dry weather, well behaved vendors, and lots of fundraising $$ coming in!