Butternut black rice bowl
Chef
Megan Morris
Hospital
Spaulding Rehabilitation Hospital
Cook time
1 hour
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
4 poblano peppers, sliced thin
4 cups shredded purple cabbage
4 yellow onions, sliced thin
4 cups apple cider vinegar
8 pounds butternut squash, cubed
1/2 cup olive oil
8 garlic cloves, minced
Fresh parsley
Pepper, to taste
8 cans lima beans, rinse
1/2 cup olive oil
8 scallions, chopped
8 garlic cloves, minced
4 cups jasmine rice
2 cups lentils, rinsed
6 cups water
4 cans coconut milk
Fresh parsley
Fresh thyme
Pepper, to taste
2 pounds shiitake mushrooms, sliced
2 pounds portobello mushrooms, sliced
8 to 12 cups low sodium vegetable broth
4 cups shredded purple cabbage
4 yellow onions, sliced thin
4 cups apple cider vinegar
8 pounds butternut squash, cubed
1/2 cup olive oil
8 garlic cloves, minced
Fresh parsley
Pepper, to taste
8 cans lima beans, rinse
1/2 cup olive oil
8 scallions, chopped
8 garlic cloves, minced
4 cups jasmine rice
2 cups lentils, rinsed
6 cups water
4 cans coconut milk
Fresh parsley
Fresh thyme
Pepper, to taste
2 pounds shiitake mushrooms, sliced
2 pounds portobello mushrooms, sliced
8 to 12 cups low sodium vegetable broth
preparation
Instructions
1. Combine ingredients for the veggie slaw (poblano peppers, purple cabbage, yellow onions, and apple cider vinegar) in a bowl. Let sit overnight to marinate.
2. Preheat the oven and roast the cubed butternut squash with olive oil, garlic, parsley, and thyme on a sheet pan until golden and tender. While the butternut squash roasts, drain and rinse the lima beans. Set aside. In a large stockpot (rondeau), sauté scallions and garlic in olive oil. Add the rice and lentils, and cook for 2 to 5 minutes to toast slightly. Add water and coconut milk along with a bouquet of parsley and thyme. Bring to a boil, then reduce to a simmer and cover. Cook until tender or until the liquid is absorbed (about 45 minutes). Discard the bouquet of herbs.
3. In a separate saucepan, sauté the mushrooms. Remove about half of the mushrooms and set aside for plating. To the remaining mushrooms in the pan, add 2 to 3 cups of low sodium vegetable broth. Boil until the liquid is reduced by half. Puree the mixture to create the demi glace.
4. Place 1/2 cup of the rice and lentil mixture on the plate. Add 1/3 cup of the lima beans next to the rice. Scoop 1/3 to 1/2 cup of the roasted butternut squash and arrange with the other components. Add 1/4 cup of the cooked mushrooms to the plate. Drizzle 1/4 cup of the demi glace over or around the ingredients. Top with 1/4 cup of the marinated slaw.
2. Preheat the oven and roast the cubed butternut squash with olive oil, garlic, parsley, and thyme on a sheet pan until golden and tender. While the butternut squash roasts, drain and rinse the lima beans. Set aside. In a large stockpot (rondeau), sauté scallions and garlic in olive oil. Add the rice and lentils, and cook for 2 to 5 minutes to toast slightly. Add water and coconut milk along with a bouquet of parsley and thyme. Bring to a boil, then reduce to a simmer and cover. Cook until tender or until the liquid is absorbed (about 45 minutes). Discard the bouquet of herbs.
3. In a separate saucepan, sauté the mushrooms. Remove about half of the mushrooms and set aside for plating. To the remaining mushrooms in the pan, add 2 to 3 cups of low sodium vegetable broth. Boil until the liquid is reduced by half. Puree the mixture to create the demi glace.
4. Place 1/2 cup of the rice and lentil mixture on the plate. Add 1/3 cup of the lima beans next to the rice. Scoop 1/3 to 1/2 cup of the roasted butternut squash and arrange with the other components. Add 1/4 cup of the cooked mushrooms to the plate. Drizzle 1/4 cup of the demi glace over or around the ingredients. Top with 1/4 cup of the marinated slaw.
