Forbidden Rice Bowl Recipe

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by Chef Aaron Chamberlin

azfamily.com

Posted on March 25, 2013 at 5:19 PM

Updated Monday, Mar 25 at 5:19 PM

Ingredients
1 cup Black Rice, steamed
1 red beet roasted
1 turnip, blanched
2 baby carrots
¼ cup of broccoli
1/8 cup Brussels sprouts
1 baby bok choi
¼ cup celery root
½ cup spicy vinaigrette
¼ cup nage

Sweet and spicy vinaigrette:
1 ¼ cups coconut milk
½ to ¾ cup sweet chili sauce
5 tablespoons champagne vinegar
3 tablespoons honey
3 cloves garlic, minced
1 medium shallot, minced
2 tablespoons ginger, minced
½ teaspoon Sriracha sauce (available in Asian food section)
½ cup sesame oil
1 lime, juiced
¼ cup fresh mint, chopped
¼ cup cilantro leaves, chopped
2 teaspoons canola oil
Salt to taste
Garnish
1 campari tomato quartered
1 tablespoon of radish sprouts
Any other herbs from farms available

Procedure
Begin by roasting beets. Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about ¼ inch of stems. Scrub the beets and place in a baking dish. Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast for 40 to 45 minutes. They're done when they're easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice into thin strips. While beets are roasting, make the dressing. To make, add all ingredients except mint, cilantro and canola oil to a blender or food processor. Blend until emulsified. Add herbs. Blend well. Next, slow-blend in canola oil. Salt to taste. Makes 3 ½ cups. Place carrots in stovetop steamer and steam until soft. Chop the celery hearts. Prepare rice according to package directions; when done, place in bowl, top with warm beets, carrots, beans, tomatoes, soy beans, scallions, celery hearts and cilantro. Drizzle with dressing to taste.

Beet Salad
Ingredients
1 ¼ cup beets, marinated and roasted
¼ of avocado, sliced
1 Tbsp of almonds, toasted and crushed
5 red onions, shaved and shocked
5 orange segments
2 Tbsp citrus vinaigrette
¼ tsp maldon
¼ cup arugula
black pepper to taste

Procedure
1. Marinate golden and red beets in separate bowls with citrus vinaigrette and salt and pepper
2. Place arugula on oval plate, top with beets and orange segments followed by avocado then onion and almonds
3. Finish with maldon and cracked black pepper
 

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