Brown Rice Bibimbap
main dishes

Brown Rice Bibimbap

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This garlicky, gingery, Brown Rice Bibimbap is packed with veggies, enhanced by the delicious taste of Kitchen Basics® Original Vegetable Stock. Garnish with cilantro and add a sunny-side up or poached egg to make the meal complete. Or leave the egg out and enjoy a filling vegan dinner.

  • 20m

    prep time

  • 15m

    Cook Time

  • 192


  • 13



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  • 1 cup Kitchen Basics® Unsalted Vegetable Stock
  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon McCormick Gourmet™ Organic Ground Ginger
  • 1/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
  • 2 cups shredded purple cabbage
  • 1 cup white mushrooms, sliced
  • 3 cups cooked brown rice
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups sliced scallions
  • 1 1/2 cups sliced red bell pepper
  • 6 tablespoons cilantro leaves


  • Bring vegetable stock, vinegar, soy sauce, sesame oil and seasonings to boil in a medium skillet over medium-high heat. Add cabbage and mushrooms. Cook and stir 5 to 7 minutes, until the cabbage is slightly softened and some liquid remains. Remove from heat.

  • Add cooked brown rice to the mixture stirring gently until blended. Spoon 1/2 cup of rice into 6 bowls and top with rows of carrots, scallions and red bell peppers placed next to each other. Sprinkle with cilantro to serve.

  • Test Kitchen Tip: To make into an entree, add a poached or sunny side up egg on top of each bowl.

Nutrition information (per Serving)

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