Purple Vegetable Rice Bowl from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your
This recipe came about after realizing that my refrigerator was beginning to look a bit . . . purple. Gradients of amethyst vegetables really pop when composed, so I couldn’t help but combine them...
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Cooking tools:
- Saucepan
- Pot
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Serving bowl
Ingredients
- ¼ cup uncooked short grain brown rice
- ½ cup water
- 1 beet, kept whole
- balsamic vinegar or Balsamic Glaze
- 2 teaspoons roasted hazelnut oil or extra-virgin olive oil
- 2 teaspoons lemon juice
- ¼ teaspoon sea salt
- ground black pepper, to taste
- ¼ cup roasted hazelnuts, roughly chopped
- 2 sprigs fresh cilantro
- 2 tablespoons coconut milk
- ½ cup cooked chickpeas
- ½ cup finely shredded red cabbage
- 4 radishes, quartered
- ¼ head radicchio, cored and cut into wedges
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