About the Dish

3/4 cup Black Rice
8 ounces Beets
1 pat Butter
1 tablespoon Raspberry Vinegar
8 ounces Broccolini
2 ounces Shallot
2 tablespoons Raisins
2 sprigs Basil
2 small Tangerine
1/4 cup Cashews
Per Serving
Calories 566
Total Fat 18 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 4 g
Cholesterol 10 mg
Sodium 759 mg
Total Carbohydrates 93 g
Dietary Fiber 14 g
Sugar 26 g
Protein 16 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Prepare your mise en place: Cut stem end off each beet and peel the skin off with a vegetable peeler. Quarter each beet through the stem end, and thinly slice crosswise. (Please note: Beets can stain clothes and hands. Wear gloves if you want to avoid violet fingers). Remove the bottom 1/2 inch of stem from broccolini and discard; slice stems thinly and keep separate from florets. Peel, halve lengthwise, and thinly slice shallots crosswise. Pick and chop basil leaves. Peel and divide tangerines into segments.
Place 1 1/2 cups water, black rice and 1/2 teaspoon kosher salt in a small saucepan with a lid. Place pot on high heat. When rice begins to boil, cover and reduce heat to low. Cook rice about 25 minutes, or until all the liquid is absorbed and the rice is tender.
Place beets in a separate small saucepan. Add butter, vinegar and enough water to just cover the beets. Place the saucepan on high heat, and bring to a boil. Boil the beets until the liquid begins to reduce and become syrupy, about 10-12 minutes. If the liquid reduces to a syrup but beets are still crunchy, add a little more water and cook longer.
Heat a large sauté́ pan over medium-high heat; add olive oil. When the oil is shimmering add the broccolini stems. Cook stems while stirring 3-4 minutes.
Add the shallots and broccolini florets to the sauté pan, and cook 2-3 minutes. Season with kosher salt and pepper, and remove from heat.
When the rice and beets have finished cooking combine them into 1 pot, add golden raisins and stir to combine. Divide the rice/beet mixture between 2 plates. Add the broccoli mixture and top with basil, tangerine segments and cashews. Season to taste, and enjoy!