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Golden Beets and Brown Rice Bowl

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Awesome tasting, actually nutritional, very seasonal, West Coast-inspired winter bowl that uses fresh vegetables, pantry ingredients and takes less than one hour to make. 

Ingredients

Scale

For rice:

  • 1 ½ cups long-grain brown rice
  • 2 ⅓ cups water
  • 2 tablespoons avocado oil
  • 1 teaspoon kosher salt

For orange olive oil tahini sauce:

  • Four tablespoons of sesame tahini,
  • Juice of one navel orange,
  • Tablespoon of extra virgin
  • 1/2 teaspoon of salt

For salted pepper pecans:

  • 2 cups of whole pecans
  • 1/4 teaspoon of fresh ground black pepper (adjust to your liking)
  • 1 tablespoon of olive oil

For everything else:

  • 2 large golden beets
  • 1 14.5 oz can of lentils, drained and rinsed
  • 1/2 bunch of dandelion greens
  • 1/2 bunch of Mizuna lettuce
  • About 1/3 cup of pea shoots
  • Salt for seasoning
  • Optional: black toasted sesame seeds 

Instructions

  1. Set one oven rack in the middle and a second one two positions underneath – enough for a flat baking sheet to fit.
  2. Make your Perfect Oven Brown Rice by using this recipe. Once it’s cooking, come back to this recipe. 
  3. In a small bowl, we mix the sesame tahini, juice of one orange, tablespoon of olive oil and half a teaspoon of salt and adjust seasonings and ingredients to taste. Set aside.
  4. We peel and roughly chop our golden beets into 1-inch pieces and set aside. We will cook shortly. 
  5. To make our salted pepper pecans, we take a medium sauce pan and bring it to medium heat. Once hot, we drizzle a tablespoon of olive oil at the bottom. We add our pecans and toast it for 3-5 minutes with fresh cracked pepper and about half a teaspoon of salt. Careful not to burn. Slight browning is okay. D not char. 
  6. Empty the pecans onto a plate and set aside, uncovered.
  7. In the same saucepan previously used for the pecans on medium heat, add the rinsed and drained lentils. Add some olive oil and salt to taste and heat up the lentils for 3-4 minutes, just to get them hot enough. Avoid anything bubbling up or burning the bottom. When done, cover and leave on low or warm setting.
  8. Once it’s been 30 minutes of brown rice cooking, spread the pieces of golden beets, in one layer, over a parchment-lined or silicone mat-lined baking sheet. Salt and drizzle with olive oil liberally. Quickly stick it in the oven on the rack beneath the rice and cook for 25 minutes. Remove after 25 minutes (five minutes before the rice is done cooking) and set aside to let cool.
  9. In the last 5 minutes of the rice cooking, rinse and roughly chop the Mizuna lettuce and the dandelion greens and set aside. Also rinse the pea shoots (and of course shake off all the greens to dry). Set aside to save for assembly.
  10. When the rice is done cooking, remove from the oven and let it sit covered for a couple of minutes. Then fluff with a rice paddle. 
  11. To assemble: add rice to a bowl, then top with the pecans, lentils, golden beets, dandelion greens, Mizuna lettuce and pea shoots. Drizzle the top with the tahini sauce and add black toasted sesame seeds if you’d like.

Notes

  • This makes 3 generously sized bowls.

Find it online: https://bakeroise.com/golden-beets-and-lentils-bowl-with-mizuna-lettuce-and-dandelion-greens/