Grains Bowl, Truffle Brown Rice, Carved Lamb Beef Recipe

Rinse and toast

Rinse 1.5 cups short-grain brown rice under cold water until the rinse runs clear. Drain well. In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Add the drained rice and toast, stirring, for 2–3 minutes until slightly fragrant.

Simmer

Add 3.25 cups water and 1 teaspoon fine sea salt to the saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40–45 minutes, or until the water is absorbed and the rice is tender. Avoid lifting the lid during cooking.

Steam and finish

Remove from heat and keep covered for 10 minutes to steam. Fluff rice with a fork, stir in 1.5 tablespoons white truffle oil, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons finely sliced chives. Taste and adjust salt or truffle oil (add up to another 1/2 tbs if desired). Keep warm.

Marinate proteins

Pat 0.75 lb lamb and 0.75 lb beef dry with paper towels. In a bowl combine 2 tablespoons extra-virgin olive oil, 2 minced garlic cloves, 1 teaspoon chopped rosemary, 1 teaspoon thyme leaves, 1 teaspoon coarse salt and 1 teaspoon freshly ground black pepper. Rub evenly over the lamb and beef. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring to room temperature before cooking).

Sear and roast (or pan-finish)

Preheat oven to 400°F (200°C) if finishing in oven. Heat a heavy skillet (cast-iron preferred) over high heat until shimmering. Add a thin film of oil. Sear the lamb for 1.5–2 minutes per side until a deep brown crust forms. Transfer to oven for 6–8 minutes for medium-rare (internal temp ~130°F/54°C) or continue searing and reduce heat for thicker cuts. For the beef, sear 1.5–2 minutes per side and roast 5–7 minutes for medium-rare (or adjust by thickness).

Butter baste and rest

In the last minute of cooking, add 1 tablespoon unsalted butter to the pan, tilt the pan and spoon the melted butter over the meats to finish. Transfer both meats to a cutting board, tent loosely with foil, and rest for 8–10 minutes to allow juices to redistribute.

Carve

Using a sharp carving knife, slice the lamb and beef thinly against the grain into 1/8–1/4 inch slices. Keep warm and set aside for plating.

Prep greens and veg

If using raw baby kale, massage lightly with a drizzle (about 1 tsp) of olive oil and a pinch of salt for 1 minute to soften. If you have leftover roasted asparagus, warm briefly on a sheet pan or in a skillet with a light brush of oil until heated through and slightly charred.

Toast seeds

In a small dry skillet over medium heat, toast 3 tablespoons sunflower seeds for 2–3 minutes, stirring constantly until fragrant and lightly golden. Remove and set aside to cool.

Assemble bowls

Divide the truffle brown rice between 3 bowls (about 1/2 cup cooked rice per serving as base). Top each with a generous handful (about 1 cup) of baby kale, 1/3 cup charred asparagus pieces, and 2 tablespoons shredded carrot. Arrange several slices of lamb and beef across the bowl (about 4 oz total meat per bowl). Sprinkle toasted sunflower seeds and 1–2 tablespoons crumbled feta or labneh if using. Add a lemon wedge to each bowl.

Whisk dressing

In a small bowl, whisk together 1/4 cup plain Greek yogurt, 1 teaspoon mayonnaise, 1 teaspoon sherry or white wine vinegar, 1 tablespoon lemon juice, 1/2 teaspoon honey, 1/2 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Finish and serve

Drizzle about 1 tablespoon of dressing per bowl over the assembled ingredients or serve on the side. Optionally finish with an additional light drizzle (about 1/4 tsp) of truffle oil over the rice for extra aroma. Serve immediately.