Brown Rice Bowl with Ginger Garlic Sauce: Cheap & Green in 2013 #8

brown rice bowl

Would you be shocked if I told you the inspiration for this recipe came from a box?

Specifically, an Amy’s Organic frozen meal box. :) I love those things. But they’re $4.79 per SERVING. I knew I could do better, price wise, but still use all organic ingredients.

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You don’t have to resort to a box for a quick and healthful dinner. My version got raves from my husband (“you’re going to blog about this, right?”) and my children.

Total cost for the main ingredients? $7.00. That is $1.75 per serving — much better than $4.79 per serving. The sauce was made using ingredients I have on hand (and if you don’t always have fresh ginger — well, why not? It tastes great in SO many sweet and savory dishes, plus it’s great for the immune system!)

What’s SO convenient about my version is you can substitute pretty much anything you have in your cabinet. No brown basmati rice? Try quinoa, couscous, or white rice. No broccoli but you have green beans? Use those. No pinto beans but 1 can of kidney beans and 1 can of black beans? Throw those in instead.

This takes just about 15 minutes to whip up, it’s gluten-free, and you could even make it in the slow cooker.  Plus, it’s darn tasty.  Try it and come back and let me know what you think.

Brown Rice Bowl with Ginger Garlic Sauce


  • 2 Cups Quick-Cook Brown Basmati Rice (uncooked)
  • 5 Cups Water
  • 2 Cups Chopped Organic Vegetables (I used frozen broccoli and fresh carrots)
  • 3 Slices Fresh Garlic
  • 1/3 cup Rice Wine Vinegar
  • 1/3 cup Water
  • 1 tbsp fresh grated ginger
  • 3 tbsp soy sauce (use gluten-free if desired)
  • 3 cloves garlic, crushed
  • 1 tbs cilantro
  • 1 tsp coriander
  • salt and pepper to taste
  • 2 cans Organic Pinto Beans


    For the Rice
  1. Cook Rice on the stove according to quick-cook directions, but add the sliced garlic to the rice water before you boil. After you've brought the rice and water to a boil, add the vegetables to the water, cover, and simmer on low for around 12-15 minutes.
  2. For the Sauce and Beans
  3. In a large sauce pan or wok, add the water, rice wine vinegar, grated ginger, garlic, and soy sauce.
  4. Simmer on low for about 5 minutes.
  5. Rinse the beans several times, then add to the sauce mixture.
  6. Add the cilantro, coriander, salt and pepper to taste.
  7. When the rice is done, and all the water is absorbed, add the rice and vegetables to the sauce and beans. Simmer and mix together for 5 minutes until everything is thoroughly combined. Serve in shallow bowls with an extra dusting of cilantro to garnish.

Cheap & Green in 2013 is a series of  frugal tips, DIY ideas , and nourishing recipes to encourage and inspire all of us throughout the year.

Have an idea to share? Please submit your super-fabulous ideas and posts here.

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  1. […] isn’t the first time I’ve written about a Ginger Garlic Sauce. I’m for sure obsessed with the combination of fresh garlic and fresh ginger, but this is the […]