Recipe for a healthy vegetarian lunch option – Multi-Grain Medley Bowl with Kimchi

2 pk Minute multi-grain medley (brown rice, red rice, wild rice, and quinoa)
1 3/4 Water
2 tsp. Oil
1/2 tsp. Sea Salt
1/2 cup of Chopped Napa Cabbage Kimchi (Baechu kimchi) per person, or more

Garnish per bowl:
1 egg, fried or boiled
1 green onion
1 teaspoon Toasted Sesame Seeds
1 teaspoon Gochujang (Korean chili paste)
Drizzle of Sesame Oil

How to
Cook multi-grains according to the package.

I add a bit of salt because it’s tasteless if it’s not seasoned at all.

Add multigrain medley in a bowl and top it with kimchi.

Fry or boil an egg per person and add it on the side or on top of the kimchi.

Garnish it with all the other ingredients for garnish and drizzle a bit of sesame oil. Mix it all up and enjoy.

I eat about 1 cup of the kimchi with this, however, it’s up to you.

Also, I like kimchi with more sour taste and that is called aged kimchi. This one that I am using is just one month old, but the rest I’d keep in my fridge for about 3-4 months for Korean stews such as Kimchi Jjigae, Soondubu Jjigae, Budae Jjigae, etc.

As long as there is no mold on the kimchi, it is edible. Personally, I love aged kimchi because the taste is absolutely amazing. If you do not want to make kimchi, then get store bought. You can look at your local grocery stores or Asian/Korean Market. I used Minute brand because it takes only 10 minutes for my grains to be cooked. You can certainly make your own blend – the time of cooking will depend on what grains you are using. If the mixture is too dry for your taste, add a bit of water. I always end adding about 1/4 cup of water in my rice bowl.


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Recipe provided courtesy of Sandra’s Easy Cooking food blog.