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Forbidden Black Rice Bowl
Serves 4.
Tip: Change it up
Make this dish with your favourite veggies, and brown or red rice.Advertisement
Ingredients
- 1 cup (250 mL) forbidden black rice (or your favourite whole grain rice)
- 1 tsp (5 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) each ground cumin and turmeric
- 16 oz (450 g) wild salmon fillet
- 4 beets
- 2 large carrots, cut into thick coins
- 2 bunches watercress, stems trimmed
Dressing
- 1/3 cup (80 mL) extra-virgin olive oil
- 1 tsp (5 mL) grated ginger
- 1 tsp (5 mL) apple cider vinegar
- Juice of 1 lemon
- 1 garlic clove, minced
- 4 tsp (20 mL) Detox Dust, if desired (see recipe <a href="https://www.alive.com/recipe/detox-dust/" target="_blank">here</a>)
Nutrition
Per serving:
- calories 448
- protein 28g
-
fat
25g
- saturated fat 4g
- trans fat 0g
-
carbohydrates
29g
- sugars 10g
- fibre 5g
- sodium 187mg
Directions
01
In saucepan, cover rice with 2 cups (500 mL) water. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 30 to 35 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork.
02
While rice is cooking, scrub and quarter beets; steam for 15 minutes or until tender. Remove skins.
03
Meanwhile, preheat oven to 400 F (200 C). Stir 1 tsp (5 mL) oil with cumin and turmeric. Smear over salmon. Place on parchment paper-lined baking sheet and roast for 6 to 8 minutes. Remove from oven and let stand for 5 minutes.
04
While salmon is cooking, steam carrots and prepare dressing. For dressing, place oil, ginger, vinegar, lemon juice, and garlic in blender and whirl until mixed.
05
Once rice and salmon are cooked, assemble the bowls. Divide rice among 4 bowls. Top with beets, handfuls of watercress, and carrots. Cut salmon into 4 pieces and add a piece to each bowl. Drizzle with dressing, then sprinkle with Detox Dust.
