Wintertime Microgreens Bowl

This warming bowl of roasted roots rice and ginger spiked greens is great for the cold weather months. Cooking with pungent spices like ginger and mustard seed this time of year also helps to create a heating effect in the body, stoking our digestive fire and increasing circulation (or so they say!).

Makes two to four servings

Ingredients

Black rice:
1 1/2 cups black rice, soaked overnight, drained and rinsed
Pinch sea salt
1 teaspoon butter

Miso tahini sauce:
1/4 Cup tahini
1 tablespoon white miso paste
One piece (1 inch) fresh ginger, peeled
1 teaspoon tamari sauce
Juice of 1/2 lemon

Roasted pumpkin:
One medium pumpkin or winter squash of choice
Olive oil, as needed
Sea salt and freshly cracked black pepper

Steamed sesame greens:
1 tablespoon butter
One piece (1 inch) fresh ginger, peeled
1/2 teaspoon coriander seeds
1/4 teaspoon mustard seeds
One bunch kale, ends trimmed, coarsely chopped
Four leaves charred, and trimmed, coarsely chopped
Sea salt
1/4 Cup freshly squeezed lemon juice
1 teaspoon white sesame seeds

Garnish:
1 Cup loosely packed sunflower microgreens
1 Cup loosely packed cilantro microgreens

Make the rice:
In a heavy bottomed, small saucepan, bring the rice, salt, and three cups of water to a boil over medium high heat. Stir in the butter and reduce the heat to low. Cover and let the rice simmer until all of the water has been fully absorbed. 25 to 30 minutes. Set the rice aside until ready to use.

Make the tahini sauce:
In the container of a high-speed blender, combined the tahini, meso paste, ginger, tamari, lemon juice, and 1/2 Cup water. Cover the container with the lid and start the blender on low speed, gradually increasing the speed until the mixture is creamy. Taste and adjust the flavoring is needed. Transferred to a sealed glass container and store in the refrigerator until ready to use or up to three days.

Roast the pumpkin:
Preheat the oven to 400F. Peel, seed, and cut the pumpkin into one-inch chunks and place on a baking sheet. Toss the pumpkin and olive oil to coat. Season with salt and pepper to taste. Roast until fork tender, about 45 minutes. Keep warm until ready to serve.

Steam the greens:
In a heavy bottomed, large skillet, heat the butter over medium low heat until completely melted. Add the ginger, coriander seeds, and muster seeds and toast, stirring frequently to prevent any sticking or burning, for one minute. Stir in the kale and chard and cook just until the greens begin to wilt slightly. You want the greens to remain bright and vibrant. Season with salt to taste. Finish with a squeeze of lemon juice and toss with the sesame seeds use right away, while the greens are still hot.

To serve, layer each bowl with sauteed greens and roasted pumpkin. Drizzle with meso tahini sauce. Garnish each serving with a handful of sunflower and cilantro microgreens.

This recipe courtesy of Vidya Living.

From North Shore MicroFresh

There are a huge number of microgreens recipes out there! Eating microgreens, especially when you buy microgreens locally, adds tremendous flavor to your meals. There are so many versions of microgreens, each with a unique taste, and the microgreens nutrients are so good for you. With North Shore MicroFresh, you have local microgreen delivery with fresh microgreens growing every week. So, when you wonder if there’s somewhere to buy microgreens near me, the answer is yes! 

Leave a Reply

Your email address will not be published.