Make a beautiful and nutritious meal with this Wild Rainbow Bowl recipe, made with rice, loaded with vegetables and dressed with wild flowers
This recipe should be a fun creative expression. A work of art if you will. It’s all about collecting and gathering the most beautiful plants that you can find, whether it be at the local farmers market, grocery store, or hand foraging yourself.
- 180g (1 cup) purple or black rice
- 180g (1 cup) white jasmine rice
- ½ tsp turmeric
- ½ tsp smoked paprika
- 3-4 large shiitake mushroom caps
- 2 bunches enoki mushrooms
- 2tbsp tamari
- Liquid smoke to taste
- Drizzle of olive oil
- Handful of garlic cloves
- 65g (½ cup) wild garlic mustard stems (broccoli rabe or kale will also work)
- 75g (½ cup) edamame
- Portion of home-made or store-bought hummus
- Salt and pepper
- Lemon juice
- 1-2 mini cucumber
- Handful of baby carrots
- Handful of endive leaves
- Handful of red radishes
- ½ red pepper
- Handful of dandelion greens
- Handful of chickweed
- Handful of red bud flowers
- Handful of wild violets
- Handful of crabapple flowers (you can use store bought edible flowers, baby asparagus tips, and young tender greens like baby arugula and baby kale)
- Start by making your two different rice varieties for the base of the bowl. Purple or black rice and white jasmine rice, cooking them separately. Add the turmeric and smoked paprika to the jasmine rice before cooking to make the rice bright yellow.
- Next, roast the shiitake mushroom caps and two bunches of enoki mushrooms tossed in a few tablespoons of tamari, a few dashes of liquid smoke, and some olive oil coating them well. Bake for 15-20 minutes (until crispy on the edges) at 175°C (350°F). While roasting the mushrooms, roast a handful of whole garlic cloves tossed in olive oil in a small baking dish at the same temperature until golden brown.
- Once cooled, slice the shiitakes on a bias and separate the enokis into bite sized pieces. Set aside. Then slice the garlic cloves in half and set aside.
Next sauté the wild garlic mustard stems until bright green and slightly browned (or the broccoli rabe/kale)
- Bring a small pot of water to boil, and blanch the edamame until just cooked and shock them in an ice water bath to seal in the colour. Drain and set aside.
- Raw vegetable prep: slice the mini cucumbers, a handful of rainbow baby carrots, wash and dry a few endive leaves, cut red radishes into small matchsticks, and slice half of a red pepper into thin strips.
- Gather and wash your wild edibles: for this bowl, I gathered dandelion greens, chickweed, red bud flowers, wild violets, and crabapple flowers. If you cannot access these ingredients, you can use store bought equivalents listed above.
- Prepare your favourite hummus recipe, or purchase your favourite brand.
- Now for the fun part: Assembling. There is no right or wrong way. The whole point is not to follow directions, but to do what you feel, playing with the colours and textures and making it look beautiful to you.
- Have all of your ingredients laid out like a colourful palette of paints. For the base, add mounds of each variety of rice into a large bowl. Then add a heaping dollop of hummus to a spot on the side.
- Now for arranging all of the beautiful components. Start by creating a separate pile of each sliced mushroom variety, reserving some. Next begin to stud in all of the vegetables. Next, stud piles of blanched edamame beans in clusters and stud a few endive leaves here and there. Continue to fill the bowl with all of the components. Lastly, sprinkle with wild red buds, wild violets, wild crab apple flowers, wild flowering chickweed, and wild dandelion greens (or the previously discussed substitutions).
- To finish this dish, add a sprinkling of Celtic sea salt, black pepper, and a squeeze of lemon juice. Enjoy!
Recipe and image from Timothy Pakron @mississippivegan | mississippivegan.com