Reporting to you live from a hotel lobby in Bermuda overlooking a turquoise bay at tea time as we begin a much needed family summer holiday. Did you know that the island is an hour and a half flight from JFK?! Exciting stuff for us New Yorkers. A quick fix, this British paradise is sans mosquitos, jet lag, or death by triangle.
On Sunday evening, before we left, I realized there was a ton of food in the fridge that needed to go. Every week I make a big pot of cooked grains that we use for breakfast miso soup, stir fry, salads, or bowls. So I finished off a batch of Forbidden rice and added leftover roasted vegetables, a package of micro greens, sliced avocados and some crisp radishes. You can easily substitute whatever you like. I whizzed up a quick orange tahini dressing in my mini cuisinart and dinner was done in fifteen minutes - served at room temp. No waste, no big clean up, AND it was pretty enough to shoot. A last minute post before vacation! Not gonna lie, this blog thing is challenging my time management skills.
A few semi random facts:
Black rice is extra rich in antioxidants, iron, protein, and fiber.
There was a fly buzzing around the dining room while I was trying to take this photograph. It was very annoying.
The only person in my family who wouldn’t like this meal is away at camp so there were no complaints.
Family Style Forbidden Rice Bowl w/ Orange Tahini Dressing
Vegan, Gluten Free
2 cups of black rice or any grain you have on hand
2 - 4 cups of roasted vegetables like sweet potatoes, broccoli, cauliflower, beets, carrots, etc
2 sliced avocados
A large handful of fresh micro greens, arugula, watercress, or spinach
A small handful of radishes or red onion thinly sliced
Drizzle of olive oil
Salt and pepper
Orange Tahini Dressing
1/3 cup of Tahini
1/4 cup fresh squeezed orange juice (1 orange is enough for the juice and zest)
1 tablespoon of fresh orange zest
1/4 teaspoon of sea salt
1 tablespoon of apple cider vinegar
4 tablespoon of water
Fresh black pepper
Tips for Rice Bowl
Plate up your rice bowl using a large serving dish.
Start with a big pile of grain.
Work your way around and continue to pile veggies that are whole or cut into larger pieces. Keep them separated around the platter. It looks pretty and makes it easier for people to choose what they want.
Drizzle everything with olive oil and finish with salt and pepper.
Serve the dressing on the side.
Method for Dressing
Place Tahini, orange juice, vinegar, water, salt, and a good few grinds of pepper in a food processor or blender. Process until smooth and add more water, one tablespoon at a time, if necessary. Stir in the zest by hand.