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Think Rice: Forbidden Rice Bowl

www.theorganicdietitian.com
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6

Ingredients

  • 1 tablespoon + 1 teaspoon coconut oil divided
  • 1 large red beet sliced into strips
  • 1 large onion peeled, diced
  • 1 red pepper stem and seeds removed, cut into 1 inch chunks
  • 2 large carrots tops removed and peeled, cut into 1 inch chunks
  • 3 celery stalks ends removed, diced
  • 1 cup snap peas ends removed, cut into 1 inch chunks
  • 2 large radishes stems removed, sliced thin
  • 3/4 cup U.S. Grown red rice
  • 1 cup [vegetable stock|http://amzn.to/1DWoQUH
  • 1 green onion diced (optional garnish)
  • Sweet and Spicy Dressing see below

Instructions

  1. Preheat oven to 425 degrees.
  2. Coat the slice of beets with 1 teaspoon coconut oil and put on a lined sheet pan.
  3. Roast in the oven until tender, about 12-18 minutes.
  4. Start the rice by adding the stock and rice to a sauce pan.
  5. Once the stock is boiling cover the pan and reduce the heat to low.
  6. The rice will cook for about 30 minutes, adding more liquid if needed until absorbed and rice is soft.
  7. Meanwhile in a large saute pan over medium heat melt the remaining 1 tablespoon coconut oil.
  8. Add the onions and saute until slightly tender about 5 minutes.
  9. Add the carrots and pepper to the onions, cover and cook to steam the vegetables until slightly softened about 8-12 minutes.
  10. Next add the celery, snap peas, and radish, cover and cook to steam the vegetables until slightly softened about 8-12 minutes.
  11. At this point the carrots and peppers should be soft and cooked threw.
  12. Serve the vegetables over the rice and top off with sweet and spicy dressing and green onions to garnish.

Recipe Notes

*choose organic ingredients when possible.