Wild Black Rice & Quinoa Bowl Recipe
Molinara sauce, baby corn, cherry tomato, mushrooms, sautéed kale, zucchini, tempura squash blossom
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Grains
In a medium pot, combine wild black rice and quinoa with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes or until grains are tender. Drain any excess water and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped mushrooms, sliced zucchini, and baby corn. Sauté for about 5-7 minutes until tender.
- 3
Add Kale
Add chopped kale to the skillet and continue to sauté for another 3-4 minutes until the kale is wilted. Season with salt and pepper to taste.
- 4
Prepare the Tempura Squash Blossoms
In a separate pan, heat oil for frying. Dip the squash blossoms in a light batter and fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
- 5
Assemble the Bowl
In a large bowl, layer the cooked black rice and quinoa, topped with the sautéed vegetable mixture. Spoon molinara sauce over the top and garnish with fresh cherry tomatoes and crispy tempura squash blossoms.