“Not all those who wander are lost” J.R.R. Tolkien
I have been wandering, but am home again, this time in Harvard Square. What better way to settle into a new school year – the LAST school year *cue dramatic music* and a new apartment than with cooking?
Tonight I brought together many, many fresh ingredients to make this Happy Brown Rice Bowl. I admit that by the time you’ve chopped and cooked three or four vegetables and put together the romesco sauce, you may not feel as happy. But the Happy Bowl is delicious and the roasted sweet potato leftovers become morning egg scrambles. Worth it.
1 c. brown rice
2 sweet potatoes or 2 cups chopped butternut squash
2 c. spinach
1 clove garlic
salt, pepper, paprika, and olive oil distribution will be explained below
Begin with the sweet potatoes
1. Wash two potatoes and peel if you wish
2. Chop into 1/2 inch cubes
3. Toss the sweet potatoes in 1 tsp. salt and 2 tbs. of extra virgin coconut or olive oil
4. Bake at 350 for between 45 minutes to an hour (making sure to stir the potatoes halfway through cooking so they cook evenly) until softened and beginning to crisp up at edges
Brown Rice Base
Quick cook rice takes about 15 minutes while ordinary brown rice takes around 40. Check your rice instructions!
1. Soak 1 cup rice in water and stir, then drain to rid rice of excess starch – which can make it sticky
2. Dice 1/2 onion and fry in a pot with 2 tsp. olive oil for two minutes
3. Add drained rice and two cups of water
4. Add 1/2 tsp paprika and 1/2 tsp salt
5. Bring water and rice to a gentle boil on medium heat, place lid on pot, and turn heat to simmer (following the timing directions for your rice)
1. Chop 1 onion into thin slivers
2. Fry with 1-2 tsp. water for two minutes (you can begin with oil, but I prefer to use water in the beginning), then add 2 tsp. extra virgin olive oil and allow to fry for five minutes, stirring and adding oil as needed to prevent burning.
3. Add 1/2 tsp – 1 tsp. of honey to increase sweetness and caramelization
4. Onions are done when they’ve turned a golden brown color and have lost much of their original size
1 red pepper
2 tbs. basil
2 tbs. parsley
1/2 cup almonds
3 tbs. olive oil
1 clove garlic
juice of 1/2 a lemon
1/2 tsp each: salt, paprika, red chili flakes
pepper to taste
Blend, add extra oil or water to reach a thinner consistency if desired.
Garlicky spinach recipe can be found here
fill a bowl with rice, layer with garlic spinach, caramelized onions, sweet potato (or butternut squash) chunks, diced tomato (I trust you to dice a tomato without guidance), and then, oh king of sauces, the Romesco.
Sit, smell, eat, enjoy.