roasted roots n rice

A simple way to celebrate the lonely beet and the often over look carrot … roast them with honey and herbs and serve them on a bed of sticky rice and greens!

Making dinner with an sparse fridge is often a challenge, for me town day is once a week and until my garden wakes up I often find myself out of inspiring greens by weeks end and struggling to create a healthy hearty, meat and potato free dinner. I rely often on rice, lentils, beans and greens. This dish was a total off the cuff, whim that turned out really great. What I found in my fridge was 2 beets 4 carrots and half a bunch of swiss chard, what I created amounted to much more than that!

cook

2 cups of brown rice

cut season and roast

2 beets and 4 carrots cut into uniform (thick fry) 2” pieces

toss the root veggies in organic vegetable oil, season with S+P, cumin, granulated garlic, and dried lemon rind. Roast in a small cast iron pan at 425º for about 30 minutes. Once roasted squeeze 1 heaping Tbsp of honey over the veggies, quickly toss and return to a hot oven for 5 more minutes.

Fry in a large deep pan

1 yellow onion sliced thin

2 cloves of garlic minced

season with S+P

cumin seed (whole)

once golden reduce heat to low and add in finely sliced swiss chard or kale (small bunch)

top with lemon juice and braggs (about 2 tbsp each) and remove from heat. Once the rice is cooked add it to the large frying pan, along with 4 eggs whisked together well. Toss everything with the egg mixture and and allow to sit covered for about 5 minutes. The egg should be cooked but not visible as egg, it simply adds a silky coating to everything. Finish rice with a good drizzle of miso hemp dressing and a sprinkle of nutritional yeast. Serve topped with roasted root veggies and enjoy. For a vegan dish simply omit the egg and add a little extra dressing!

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