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Weeknight Rainbow Rice Bowls with Village Harvest

  • Total Time: 25 minutes


Beautiful and healthy rainbow rice bowls have never been easier with help from Village Harvest’s ready-to-serve rice!


  • 2 pouches of Village Harvest Lemon Rice with Turmeric
  • 1 cup sugar snap or snow peas
  • 1/2 cup fresh or frozen shelled green peas
  • 1/2 cup frozen shelled edamame
  • 4 asparagus stalks
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 cup cucumber slices
  • 1-2 cups sprouts or salad greens
  • 1/4 cup pickled red onions
  • 1 teaspoon kosher sea salt, divided
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red or white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon chopped fresh herbs such as parsley or tarragon


  1. Bring 2 cups of water and 1/2 teaspoon of salt to a boil in a saucepan. Have a bowl of ice water ready. Add frozen edamame and fresh peas, cover and lower heat to a low rolling boil, and time for 4-5 minutes. Then add snap or snow peas and continue cooking for 1 minute.
  2. Drain beans and edamame and shock them in the icebath so that retain a bright green color. Remove peas and edamame from iceboat and drain them well.
  3. Use a vegetable peeler to shave asparagus into thin ribbons. Or chop into small pieces.
  4. Prepare the dressing in a jar. Add olive oil, remaining salt, lemon juice, vinegar, mustard, honey or maple syrup, black pepper and chopped herbs. Seal jar and shake vigorously for about 30 seconds to emulsify the dressing.
  5. Toss the peas, edamame, asparagus in a bowl with the dressing. Save some dressing to top each bowl if you want.
  6. Heat the Village Harvest ready-to-serve rice pouches according to the package instructions.
  7. Serve rice into 4 bowls. Top with shredded veggies, salad, pickled onion and sprouts or leafy greens.
  8. Serve right away and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes