Bone Broth Black Rice Power Bowl

Bone Broth Black Rice Power Bowl

by Dr. Kellyann
Table of Contents

    If you’re looking for a meal that’s as nourishing as it is delicious, this Bone Broth Black Rice Power Bowl is about to be your new go-to. Black rice is packed with anthocyanins, powerful antioxidants that support heart health, fight inflammation, and keep you feeling energized. But here’s where we take it to the next level: instead of cooking it in water, we simmer it in Thai Lemongrass Bone Broth, infusing every grain with gut-nourishing collagen and a serious protein boost. Paired with omega-3-rich glazed salmon and fresh, vibrant veggies, this bowl delivers 40 grams of protein per serving—fueling your body from the inside out. Whether you’re looking to support digestion, boost energy, or just enjoy a meal that makes you feel amazing, this recipe checks all the boxes. Let’s dive in!

    Serves: 4 Total Time: 45-50 minutes (15 minute prep time, 30-35 minute cook time)

    Ingredients:

    Glazed Salmon:

    4 4oz. wild-caught salmon fillets

    1” ginger knob, peeled & minced

    2 garlic cloves, minced

    3 tbsp coconut aminos

    1 tbsp raw honey

    Juice of 1 lemon

    Bone Broth Black Rice Salad:

    1 cup Forbidden black rice, rinsed well

    4 cups Dr. Kellyann’s Thai Lemongrass Bone Broth

    5 small radishes, thinly sliced

    1 yellow bell pepper, diced

    1 medium avocado, diced

    ½ bunch fresh cilantro, chopped

    3 garlic cloves, minced

    1” ginger knob, peeled & minced

    Juice of 1 lemon

    Garnishes:

    Fresh cilantro

    Sesame seeds

    Lemon Juice

    Directions:

    1.Preheat the oven to 400°F. Whisk together the glaze ingredients and coat the salmon fillets evenly with the marinade. Refrigerate for 30 minutes to marinate while continuing with the recipe.

    2. Rinse the rice thoroughly under cool water. In a pot, heat the bone broth over medium heat. Once warmed, add the rinsed rice and bring to a gentle simmer. Cover the pot and cook for 20 minutes, or until the rice has absorbed all the liquid. Remove from heat, fluff with a fork, and set aside.

    3. After the salmon has finished marinating, bake the fillets for 5-7 minutes, or until they are flaky and caramelized.

    4. In a large bowl, toss the fluffed rice with the fresh salad ingredients to mix evenly.

    5. Assemble the bowls by dividing the salad into each, adding a salmon fillet on top, and finishing with a sprinkle of fresh cilantro and sesame seeds.

     

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.