|2 servings||calories per servings 566||protein serving 16 g||carbs per serving 93 g||total fat per serving 18 g|
This brilliantly colored dish is the perfect balance of sweet and savory, nutty and tangy – and it’s as delicious as it is chock-full of antioxidants. We confess to using an extra saucepan in the preparation, but that is for time-saving reasons. If you want to save yourself from the extra cleaning, you could always cook the rice first, and then set it aside in a covered bowl while you re-use the pot for the beets. Surprisingly Delicious. Nutty. Sweet.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||93 g|
|Dietary Fiber||14 g|
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!
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.Learn More...