Just made this up tonight, and it turned out really great! It's a gorgeous array of colors as well.
1 c. red rice (Wehani)
1/2 small kabocha squash (or butternut, or pumkin, chopped into 1/2" pieces
2-3 medium carrots (I chop up the greens as well)
1/2 large golden beet
3 scallions, chopped
2 tsp. grapeseed oil (or olive)
juice of 1 lime
big handful of chopped cilantro
salt and pepper
Cook the rice and set aside, keeping warm in the pan. Saute the kabocha pieces in a little olive oil until almost tender (about 10 min), then add the chopped carrots for a minute or two. Transfer the warm rice to a serving bowl, and toss in the kabocha and carrots. Slice up the beet into thin julienne pieces and add that along with the scallions, cilantro and carrot greens. Drizzle the grapeseed oil and lime juice over the salad and mix until all is coated. Season lightly with salt and pepper. Makes a very light, summery main dish meal.
1 c. red rice (Wehani)
1/2 small kabocha squash (or butternut, or pumkin, chopped into 1/2" pieces
2-3 medium carrots (I chop up the greens as well)
1/2 large golden beet
3 scallions, chopped
2 tsp. grapeseed oil (or olive)
juice of 1 lime
big handful of chopped cilantro
salt and pepper
Cook the rice and set aside, keeping warm in the pan. Saute the kabocha pieces in a little olive oil until almost tender (about 10 min), then add the chopped carrots for a minute or two. Transfer the warm rice to a serving bowl, and toss in the kabocha and carrots. Slice up the beet into thin julienne pieces and add that along with the scallions, cilantro and carrot greens. Drizzle the grapeseed oil and lime juice over the salad and mix until all is coated. Season lightly with salt and pepper. Makes a very light, summery main dish meal.
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SF Bay Area
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