serves: 2
cook time: 40 minutes
WHAT YOU'LL NEED:
1/2 cup wild rice
2 golden beets
2 cups shredded green cabbage
3 sprigs green onion
2 Tbsp chopped cilantro
1 clove garlic
2 Tbsp avocado oil
1 tsp sesame oil
1 tbsp soy sauce
1 Tbsp furikake seasoning
1 lime
HOW TO MAKE IT:
1 // get the wild rice cooking according to the package (it takes long to cook, but get it started first + it'll be done with everything else)
2 // peel golden beets, chop in half + then into 1/2 inch thick slices, toss with avocado oil, salt + pepper then in an oven to roast at 425 degrees for about 20 minutes until tender + color on the edges
3 // while rice + beets are cooking, shred green cabbage, chop green onions, crush garlic + chop cilantro. then, in a small pan with avocado oil + a sesame oil, add shredded cabbage. toss together then add half the green onion, a splash of soy sauce + sprinkle of furikake seasoning. remove from heat (and plate) while cabbage is still a bit crunchy (don't cook it completely down)
4 // to plate, create a bed of wild rice + add on top the beets followed by sautéed veggies. top with cilantro, salt, pepper + a good squeeze of lime
TIP:
citrus + fresh herbs do wonders for any dish. keep some on hand at all times to bring your meals to the next level.
ENJOY + remember to tag @eatingwellwithkel when you're cooking!