If you’re looking for a little cozy inspiration for portable lunches this season, look no further than this black rice bowl from Eat More Plants by food writer and healthy recipe developer, Molly Krebs. We’re obsessed with the protein-packed ancient grain (learn more here) and can’t get enough of Molly’s tangy greens-packed pesto. Make each element ahead of time and say goodbye to sad office lunches…
This pesto is inspired by the delicious Argentinian condiment chimichurri. It’s a bit tangier than your average pesto because of the red wine vinegar and has a little bit of heat from the jalapeño. If you’ve never had black rice, it’s kind of nutty and has a great texture. You won’t be able to get enough of this rice bowl!
Note: Black rice is often labeled as forbidden rice, so if you’re having trouble finding it, look for that. Any rice will work for this recipe.
Green Goddess Black Rice Bowls with Chimichurri Pesto
Serves 2
Ingredients:
For the rice:
13⁄4 cups water
1⁄2 tsp salt
1 cup black rice
For the pesto chimichurri:
1 cup packed fresh cilantro
1⁄2 cup packed fresh flat-leaf parsley
1⁄2 cup packed fresh basil
1⁄2 medium jalapeño, seeds and ribs removed
2 cloves garlic
1⁄3 cup roasted, unsalted almonds
juice of 1⁄2 lemon
1 Tbsp red wine vinegar
1⁄4 cup grated Parmesan cheese
1⁄3 cup extra virgin olive oil
1⁄4 tsp salt, plus more as needed
1⁄4 tsp black pepper, plus more as needed
For the bowls:
2 tsp extra virgin olive oil
1 clove garlic, finely chopped
1 medium bunch broccolini, cut into 1-inch pieces
salt, as needed
black pepper, as needed
2 cups packed baby spinach
1 cup thinly sliced seedless cucumber
1 cup packed sunflower or radish sprouts
1 medium avocado, diced
1 scallion, thinly sliced
Directions:
For the rice:
Bring the water and salt to a boil in a medium pot over high heat. Add the rice, stir, cover the pot, and reduce the heat to medium-low. Cook for 30 minutes or according to package directions, until all the liquid has been absorbed and the rice is tender.
For the pesto chimichurri:
Combine the cilantro, parsley, basil, jalapeño, garlic, almonds, lemon juice, vinegar, Parmesan cheese, oil, salt and black pepper in a food processor or blender. Blend until the mixture is smooth. Season with additional salt and black pepper, if desired.
For the bowls:
Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds, or until the garlic is fragrant. Add the broccolini, and a pinch of salt and black pepper and sauté for 3 to 4 minutes, until the broccolini is slightly tender but still crisp. Add the spinach and cook for 1 to 2 minutes, or until it is wilted. Season with salt and black pepper.
To assemble the bowls, top the black rice with the broccolini and spinach, cucumber, sprouts, avocado,and scallion. Finish with the pesto chimichurri and serve.
Reprinted with permission from Eat More Plants by Molly Krebs, Page Street Publishing Co. 2019 Photo credit: Molly Krebs
