Sunday, May 2, 2010

A Bowl Of Gratitude


This week for dinner I made a recipe for A Bowl Of Gratitude, a delicious rice bowl from Cafe Gratitude in San Fransisco. And, wow, was it good. I made it basically as this blog describes, but I was all out of hearty greens and used cilantro instead. I also used avocado rather than egg. It was like an avocado roll in bowl. So good! "I am grateful!" were the first words out of my mouth when I finished this. Here is the basic recipe copied below:



A Bowl Of Gratitude

  1. Cook 1 cup of red Bhutanese rice
  2. In a large skillet, saute onions and garlic. Add greens and a little water to steam.
  3. In a small bowl whisk together orange juice, tamari, vinegar, olive oil, sesame oil salt, and pepper.
  4. Add the sauce and rice to the skillet and stir together. Sprinkle on sesame seeds and serve with sliced avocado and a shredded nori sheet.

Dressing:

  • 4 T. orange juice (freshly squeezed if you can get it!)
  • 1/4 t. salt
  • 1 T. olive oil
  • 1 T. tamari (wheat-free soy sauce)
  • 1 T. rice vinegar
  • 1/2 t. toasted sesame oil

Rice:

  • 1 T. olive oil or coconut oil
  • 1/2 onion, chopped
  • 1 serrano chile, finely chopped
  • Pinch of salt
  • 4 small garlic cloves, pressed or minced
  • 2-3 tightly packed cups of greens (such as collards or kale)
  • 2-3 cups cooked black Chinese “forbidden” rice (or other nutty rice – brown or red Bhutanese)
  • 2 large or 3 small scallions, coarsely chopped
  • 1 ripe avocado (or 3 eggs)

Super delicious! Makes good leftovers too.

3 comments:

sagalveg said...

Does the rice have to be boiled, or do we have to cook it on the stove top?

inmybox said...

I'm so glad you enjoyed the bowl! It's one of my favorites. I should make it again soon.

Lemon Letter said...

Hi sagalveg. I cook the rice separately beforehand in a rice cooker or on the stovetop. I add the cooked rice to the other ingredients toward the end. Thanks for reading!