Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice

Every once in a while you make something that gives you the strong urge to shovel it in your mouth at a high rate of speed with the biggest spoon possible; no one talking to you (small talk) or at you (kids) while you're enraptured with its deliciousness. For me, this is one of those dishes. Insanely simple in preparation (I mean you cook some wild rice and roast some broccoli), this dish is bursting with flavor! The secret is jarred kimchi. You might remember my recipe for kimchi from a while back and if you've never made homemade kimchi (or are looking for a vegetarian version since most jarred varieties contain fish sauce) I encourage you to do it. However, this dish uses jarred kimchi, and it is a spectacular time to try it! If you are familiar with the five basic tastes we experience when eating food (sweet, sour, bitter, salty and umami) you probably know that umami (pronounce oo-mah-mee) is defined as "a pleasant savory taste". This dish is the very definition of umami. Wild rice cooked then tossed with a savory vinaigrette, fresh broccoli tossed with a spicy sauce then roasted to perfection all topped off with a couple of forkfuls of umami-laden (yes, it's an actual thing) kimchi! Get out the big spoon because you're gonna need it!

Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice (adapted from food52.com)

1 c. wild rice

3 c. water or vegetable broth (I used 1 can of broth and the rest water)

2 t. sesame oil

2 T. soy sauce, divided

1 t. rice wine vinegar

2 green onions, finely chopped

1 1/2 lb. broccoli crowns, cut into bite sized pieces

2 T. olive oil

1 T. hot sauce

2 cloves garlic, minced

1 (14 oz.) jar prepared kimchi 

Place the wild rice and water or broth in a medium saucepan and bring it to a boil. Reduce the heat to a simmer, cover and cook the rice for 55-60 minutes or until it is cooked through (check your package directions). In a small bowl with a tight fitting lid combine the sesame oil, 1 T. soy sauce, rice wine vinegar and green onions. Cover and shake to combine. Set aside. Once the rice is cooked, pour the mixture over it and toss to combine.

Preheat the oven to 425. Spray a jelly roll pan with cooking spray. Place the broccoli in a large bowl and add the remaining 1 T. soy sauce, olive oil, hot sauce and garlic and toss to combine. Spread the broccoli out on the prepared pan in an even layer and roast for 20 minutes, tossing halfway through the cooking time. 

When ready to serve divide the rice among 4 bowls then top with the broccoli and kimchi and serve!

4 servings (339 calories each serving) according to my calculator on loseit.com