Recipe: Vegetarian rice bowls are filled with delicata squash and kale

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For 4

Rice bowls for vegetarians have a moment because they’re an easy way to incorporate seasonal produce into a healthy dinner. This vegan recipe requires a few steps, but none are complicated. Start by making delicata squash, elongated ovals with bright yellow edible peel and orange pulp that isn’t too sweet. Delicata is a popular winter squash. Cut the delicacies into 1/2-inch rounds that are thick enough not to wrinkle and dry in the oven. Flashy rings are fun but require you to remove the seeds from each slice one at a time. If time is a factor, cut the pumpkin in half lengthwise, remove the seeds with a spoon, and cut the halves into slightly thicker crescents. Then prepare the rice and stir in a handful of roasted pecans. Briefly fry the kale with garlic and warm canned chickpeas in the same pan. Finally, prepare an autumn seasoning vinaigrette seasoned with nutmeg and cayenne pepper and mix some of it with each of the elements. Combine them into a warming, filling meal.

TO SQUEEZE

2 medium delicata squash (about 2 pounds)
2 Tablespoons of olive oil
Salt and pepper to taste
Pinch of ground nutmeg

1. Set the oven to 400 degrees. Have a baking sheet with a rim ready.

2. Cut the delicacies in 1/2-inch rounds. Use a spoon or paring knife to remove the seeds from each slice and discard. Mix the pumpkin rings with the olive oil, salt, pepper and nutmeg in a bowl.

3. Transfer to the baking sheet and distribute in a single layer. Fry for 30 to 35 minutes, turning once or twice or until tender when pierced with the tip of a paring knife.

RICE

1 Cups of white long grain rice
Cups of water
Salt and pepper to taste
½ Pecans, roughly chopped

1. Set the oven to 375 degrees. Have a small baking dish ready.

2. Rinse the rice with cold water until the water runs clear.

3. In an ovenproof casserole with a heavy bottom, bring the water and a generous pinch of salt to a boil over high heat. Stir in rice. Reduce the heat, cover the pan and simmer for 15 minutes, or until the rice is tender and all of the water is absorbed. If the rice is not tender, continue cooking for 2 to 3 minutes. Remove from heat and let rise, covered, for 5 minutes.

4. In the meantime, spread the pecans in the baking dish. Place in the oven and roast the pecans for 2 to 5 minutes, or until they are flavorful.

5. Fluff the rice with a fork and stir in the pecans. Season the rice with black pepper. Season to taste and add more salt if desired. Keep warm.

KALE

1 Tablespoons of olive oil
1 Garlic clove, thinly sliced
1 Bunch (about 8 ounces) of kale, stemmed, leaves torn into large pieces and washed well
Salt and pepper to taste
1 15 oz. Can of chickpeas, drained

1. Heat the oil in a large, deep pan over medium heat. Add the garlic and cook, stirring, for 1 to 2 minutes, or until it just begins to turn brown.

2. Work in batches and shake the water off the kale. Add the leaves to the pan and stir gently when the leaves begin to wither. Cook the leaves for 3 to 5 minutes, or until tender.

3. Put the chickpeas in the pan. Cook the mixture, turning, for 2 to 5 minutes or until the chickpeas are warmed through.

VINAIGRETTE

3rd Tablespoons of apple cider vinegar
2 Tablespoon of maple syrup
1 Teaspoon of soy sauce
½ Cup of olive oil
1 small shallot, finely chopped
Pinch of ground nutmeg
Pinch of cayenne pepper
Salt and black pepper to taste

1. Whisk the vinegar, maple syrup and soy sauce in a bowl. Stir in the olive oil until it is thoroughly mixed. Stir in shallots, nutmeg, cayenne pepper, salt and black pepper.

2. Pour a little more than half of the vinaigrette over the rice and stir in. Spread the rest between the kale and deli.

3. Divide the rice in 4 bowls and top with kale, chickpeas and delicacies.

Karoline Boehm Goodnick

For 4

Rice bowls for vegetarians have a moment because they’re an easy way to incorporate seasonal produce into a healthy dinner. This vegan recipe requires a few steps, but none are complicated. Start by making delicata squash, elongated ovals with bright yellow edible peel and orange pulp that isn’t too sweet. Delicata is a popular winter squash. Cut the delicacies into 1/2-inch rounds that are thick enough not to wrinkle and dry in the oven. Flashy rings are fun but require you to remove the seeds from each slice one at a time. If time is a factor, cut the pumpkin in half lengthways, remove the seeds with a spoon, and cut the halves into slightly thicker crescents. Then prepare the rice and stir in a handful of roasted pecans. Briefly fry the kale with garlic and warm canned chickpeas in the same pan. Finally, prepare an autumn seasoning vinaigrette seasoned with nutmeg and cayenne pepper and mix some of it with each of the elements. Combine them into a warming, filling meal.

TO SQUEEZE

2 medium delicata squash (about 2 pounds)
2 Tablespoons of olive oil
Salt and pepper to taste
Pinch of ground nutmeg

1. Set the oven to 400 degrees. Have a baking sheet with a rim ready.

2. Cut the delicacies in 1/2-inch rounds. Use a spoon or paring knife to remove the seeds from each slice and discard. Mix the pumpkin rings with the olive oil, salt, pepper and nutmeg in a bowl.

3. Transfer to the baking sheet and distribute in a single layer. Fry for 30 to 35 minutes, turning once or twice or until tender when pierced with the point of a paring knife.

RICE

1 Cups of white long grain rice
Cups of water
Salt and pepper to taste
½ Pecans, roughly chopped

1. Set the oven to 375 degrees. Have a small baking dish ready.

2. Rinse the rice with cold water until the water runs clear.

3. In an ovenproof casserole with a heavy bottom, bring the water and a generous pinch of salt to a boil over high heat. Stir in rice. Reduce the heat, cover the pan and simmer for 15 minutes, or until the rice is tender and all of the water is absorbed. If the rice is not tender, continue cooking for 2 to 3 minutes. Remove from heat and let rise, covered, for 5 minutes.

4. In the meantime, spread the pecans in the baking dish. Place in the oven and roast the pecans for 2 to 5 minutes, or until they are flavorful.

5. Fluff the rice with a fork and stir in the pecans. Season the rice with black pepper. Season to taste and season with salt. Keep warm.

KALE

1 Tablespoons of olive oil
1 Clove of garlic, thinly sliced
1 Bunch (about 8 ounces) of kale, stemmed, leaves torn into large pieces and washed well
Salt and pepper to taste
1 15 oz. Can of chickpeas, drained

1. Heat the oil in a large, deep pan over medium heat. Add the garlic and cook, stirring, for 1 to 2 minutes, or until it just begins to turn brown.

2. Work in batches and shake the water off the kale. Add the leaves to the pan and stir gently when the leaves begin to wither. Cook the leaves for 3 to 5 minutes or until tender.

3. Put the chickpeas in the pan. Cook the mixture, turning, for 2 to 5 minutes or until the chickpeas are warmed through.

VINAIGRETTE

3rd Tablespoons of apple cider vinegar
2 Tablespoon of maple syrup
1 Teaspoon of soy sauce
½ Cup of olive oil
1 small shallot, finely chopped
Pinch of ground nutmeg
Pinch of cayenne pepper
Salt and black pepper to taste

1. Whisk the vinegar, maple syrup and soy sauce in a bowl. Stir in the olive oil until it is thoroughly mixed. Stir in shallots, nutmeg, cayenne pepper, salt and black pepper.

2. Pour a little more than half of the vinaigrette over the rice and stir in. Spread the rest between the kale and deli.

3. Divide the rice in 4 bowls and top with kale, chickpeas and delicacies.Karoline Bohm Goodnick


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