Here is a delicious bowl to warm your bones this winter. This recipe will make you 4 mouth watering bowls. Its the sweet onion, cremini, carrots cooked in coconut oil with the tahini dressing that makes this so delectable.
Tahini Dressing Ingredients
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water.
1/4 cup plus 1 tablespoon fresh lemon juice.
2 garlic cloves, chopped.
3/4 teaspoon salt or to taste.
Place all items in either a food processor or a blender.
1.5 cup of brown rice — any kind you like, basmati, short or long grain
1/3 cup wild rice–any kind. I used long-grain.
2 cups of coarsely chopped, de-stemmed kale.
1 large sweet onion, cut in half and slice away.
3 cups of quartered cremini mushrooms.
1 cup dried green lentils. You can also used canned lentils as an option to save some time.
12-16 small sized carrots with stems. Be sure you are not buying the fake baby carrots in bags. Cut stems off, and slice in half or quarters if carrots are bigger.
1/4 cup coarsely chopped coriander.
3 tablespoons of coconut oil.
Start with cooking the rice as it takes the longest. Cook the lentils and the onion/mushroom/carrots at the same time as they cook about the same time if the lentils have been pre-soaked. Kale takes the least amount of time and you do this after you start the onion/mushroom/carrots.
Place both types rice in a pan, rinse it a few times, with 2.5 cups of water, bring to boil, reduce temperature to low and simmer until el-dente then turn off heat but keep lid on. Set aside.
In a large frying pan on high, put in 3 teaspoons of coconut oil and heat the pan.
Add onions, mushrooms until the onions soften, about 5 mins. Put the heat to medium. Put onions/mushrooms to one side of pan and add the carrots to the other side. Stir it occasionally. You want to brown all the vegetable but keeping the carrots a little crunchy. This takes about 20-25 minutes. Add salt to taste.
Soak lentils for a few hours prior. Rinse and put plenty of water in the pot and boil for approximately 20 minutes or until they are soft. Rinse and set aside.
In a medium sized pot, put some water in, approximately 3/4 to the top and bring to boil. Drop in all the kale and make sure all of it gets submerged into the hot water. Blanch for about 1.5 – 2 minutes. You don’t want the kale to be mushy. Drop the entire kale into a strainer to let all the water out in the sink. Using a fork, press the kale into the strainer to remove the excess water. Set kale aside.
Now its time to put it all together!!! Start with the rice. Distribute the rice in all the bowls, then the onion/mushroom/carrot mix on top, followed by the lentils. Add the tahini dressing and sprinkle the coriander on top and there you have it!!! Try not to scarf it down too fast…savour it. :-))
Let me know if you have any questions about the recipe: firstname.lastname@example.org