We've got a flavor-packed adventure waiting for you – our Kimchi Bone Broth Rice recipe. It's like eating a warm hug, blending the comfort of bone broth rice with the zesty kick of kimchi, and a garden of vegetables! At Power Provisions, we're all about making healthy eating easy without sacrificing on the flavor.

Start by preparing the rice. In a saucepan, bring water to a rolling boil, then stir in the Chicken and Vegetable Bone Broth and brown rice. Cover it up, let it simmer for 45 minutes, and give it another 15 minutes to rest before fluffing.

Next, it's time to sauté the veggies. Heat up olive oil in a large non-stick skillet over medium-high heat. Toss in the diced garlic, and let it sizzle for about 30 seconds until it's fragrant. Add that ginger goodness, followed by the onion, red pepper, napa cabbage, and don't forget a generous twist of pepper. Sauté the mix for 4 to 5 minutes until the onion and pepper start to soften. Throw in the broccoli and mushrooms, cook for 5 minutes, then add the frozen veggies for another 3 to 4 minutes until they're all cooked up. Scoop those veggies out of the pan and set them aside.

Now, let's tackle the rice and kimchi mashup. Once the rice is ready, crank up the heat under the same skillet with some olive oil. Pop in the cooked brown rice, spread it out thinly, and slap a lid on it. Let it do its thing, untouched, for 6 minutes. Then, stir in the cauliflower rice, flatten it out again, and cover for another 6 minutes. Mix those rices together and make a little well in the center, tossing the chopped kimchi right in there. Cover and cook for 3 to 4 minutes. Merge the rices and kimchi, and bring the sautéed veggies back into the party. Stir and cook without the lid for an extra 2 minutes.

If you're feeling fancy and want to make the gochujang sauce, just mix all the sauce ingredients until the sugar has dissolved. Your Kimchi Vegetable Rice is good to go! You can enjoy it just as it is or go wild with some optional toppings like sliced scallions, a sunny-side-up egg, and a drizzle of that mouthwatering gochujang sauce for an extra flavor punch.

If you’re interested in the benefits of bone broth but don’t want to invest all the time in making your own from scratch, Power Provisions has you covered. We carry three different flavors of bone broth soup made with collagen and MCT oil.

Simply add hot water to our instant bone broth soup cups, and your nourishing soup is ready three minutes later. Our bone broth soups are high in protein but low in carbs. Power Provisions makes accessing the benefits of bone broth as easy as can be.

Looking for more delicious low carb soup recipes? Head over to our recipe page!

Kimchi Bone Broth Rice

Servings

2-3

We've got a flavor-packed adventure waiting for you – our Kimchi Bone Broth Rice recipe. It's like eating a warm hug, blending the comfort of bone broth rice with the zesty kick of kimchi, and a garden of vegetables!

Ingredients

For the rice:

• ¾ c short grained brown rice
• 1+ ¾ c water
• 1 Container of Chicken and Vegetable Bone Broth
• 1 TB olive oil
• 5 oz frozen cauliflower rice (thawed or semi-thawed)
• ¾ c chopped kimchi

For the vegetables:

• 1 TB olive oil
• 3 medium cloves of garlic, diced
• 2 TB finely chopped fresh ginger root
• ½ c chopped sweet white onion
• ⅔ c chopped red bell pepper
• 1 c shredded napa cabbage
• 1 c chopped white button mushrooms
• 1 c chopped broccoli florets
• ½ c frozen mixed vegetables
• freshly ground pepper

For the sauce (optional):

• 2 TB gochugang paste
• 2 TB warm water
• 3 tsp rice vinegar
• 1 small clove of garlic, grated
• 1 tsp coconut palm sugar

Toppings (optional):

• thinly sliced scallions
• fried or sunny-side up egg

Directions

1. First start the rice: Bring 1+¾ c water to boil in medium saucepan. 

2. When at a full boil, stir in the Chicken andVegetable Bone Broth, followed by the brown rice. Cover and simmer for 45 minutes. 

3. Turn off the heat and without lifting the lid, let it sit for 15 minutes before fluffing.

4. While the rice is cooking prepare the vegetables: Heat 1 TB olive oil in a large non-stick skillet over medium-high heat. 

5. Stir in the garlic for about 30 seconds until fragrant.

6. Next, stir in the ginger followed by the onion, red pepper, napa cabbage, and about 5 grinds of a pepper mill. Sauté for 4 to 5 minutes, stirring occasionally until the onion and pepper begin to soften

7. Add the broccoli and mushrooms and cook for 5minutes, followed by the frozen vegetables for another 3 to 4 minutes until cooked through.

8. Remove the vegetables from the pan and set aside.

9. When the rice is done cooking, heat 1 TB olive oil in the same non-stick skillet over medium-high heat.

10. When the oil is hot, add the brown rice, spreading it out into a thin layer on the bottom of the pan and cover with a lid. Let it cook for 6 minutes undisturbed. 

11. Next, stir in the cauliflower rice, again flattening it in the pan. Cover, and cook for another 6 minutes. 

12. Stir the rices together and making a well in the center, placing the kimchi in the middle. Cover and cook for 3 to 4 minutes. 

13. Combine the rices and kimchi and add the vegetables back into the pan. Stir and cook uncovered for 2 more minutes.

14. If you're making the gochugang sauce, simply mix all the ingredients together until well combined, and the sugar has dissolved.

15. Serve alone or top with a cooked egg, scallions, gochugang sauce, and/or hot sauce.