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About the Dish

  • Wild Rice Blend

    Wild Rice Blend

  • Vegetable Bouillon Cube

    Vegetable Bouillon Cube

  • Beets


  • Spring Onion

    Spring Onion

  • Lemon


  • Goat Cheese

    Goat Cheese

  • Figs


  • Sweet Potato Greens

    Sweet Potato Greens


In a small saucepan combine rice, 1 1/2 cups water and bouillon cube. Place over high heat, and bring to a boil. Stir, cover and reduce heat to medium-low. Cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
Heat oven to 400° F. Prepare your mise en place: Peel beets, and cut into 1/2-inch pieces. Halve figs. Remove stems from sweet potato greens, and finely slice (chiffonade) leaves into 1-inch-long shreds. Remove roots from green onions, and finely chop onions. Zest and juice lemon; measure 1 tablespoon lemon juice, and reserve the rest for another use.
Place beets and figs in a mixing bowl. Drizzle with 1 1/2 teaspoons olive oil, and sprinkle with 1/4 teaspoon Hot Steve salt. Toss to coat evenly. Spread in a single layer on a baking pan (reserve mixing bowl). Roast in oven until beets are tender, 18-20 minutes.
While beets and figs roast, in the reserved mixing bowl combine sweet potato greens, green onions, remaining 1 1/2 teaspoons olive oil, 1 tablespoon lemon juice, lemon zest and 1/4 teaspoon Hot Steve salt. Mix and lightly crush the greens in your hands to tenderize it.
Add cooked beets and figs while still hot to sweet potato greens, along with any roasting juices. Toss to combine, taste and adjust seasoning as desired with Hot Steve salt. Serve greens and beets topped with goat cheese and rice on the side. Enjoy!