June 8, 2013
Hearty & colorful, this dish will fill you up, and is full of flavor. Total comfort food!
Vegetarian Rice Bowl
Ingredients:
2/3 cup brown rice
1/3 cup green lentils
¼ tsp sea salt
1 head broccoli
1 medium sweet potato
2 cups shredded red cabbage
1 cup grated carrot
juice of ½ lemon or lime
drizzle of cold-pressed olive oil
Directions:
1. Combine rice and lentils in a medium bowl, cover with water and rinse a couple of times until water is clear. Cover with water again and soak overnight / for up to 8 hours. Drain and rinse.
2. In a medium saucepan place the rice and lentils, plus 1½ cups water (add 2 cups water if you did not soak in advance), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through – 30-45 minutes (30 minutes if you soaked the grains, up to 45 if you didn’t).
3. While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. Roughly ten minutes before the grains are done, add the sweet potato. If the water has all dried up, add a bit more. After 5 minutes, add the broccoli on top of the sweet potato.
Remove from heat, mix rice & lentil mixture with raw shredded cabbage & carrots, top with sauce below & enjoy!
Garlic-Ginger Cashew Sauce
Ingredients:
1 cup soaked cashews
4 cloves garlic
1′ square of fresh ginger
1 Tsp. maple syrup
4 Tbsp. olive oil
1/4 c Tbsp. apple cider vinegar
3 Tbsp. lemon juice
1/3 cup /175- 250 ml water
¾ tsp. fine grain sea salt
¼ tsp. cracked black pepper
cayenne pepper to taste
Directions:
In a food processor, pulse to mince garlic and ginger. Add cashews and blend on high until sand like. Add remaining ingredients and blend, scraping down the sides periodically. Add remaining water as needed to suit your desired consistency. Season to taste.
