Recipe information
sweet potato, bok choy, rainbow carrots, snap peas, charred onion, regenerative black rice, thai shellfish curry broth
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Vegetables
Grains
Broth
Seasonings
Preparation
1. Cook the Black Rice
Rinse the black rice under cold water. Combine 1 cup of black rice with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 30-35 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
2. Prepare the Vegetables
Peel and cube the sweet potato. Slice the bok choy, and cut the rainbow carrots into thin strips. Trim the snap peas and slice the onion.
Cooking
1. Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the onion and sauté until charred, about 5 minutes. Then add sweet potato, rainbow carrots, bok choy, and snap peas. Cook for an additional 5-7 minutes until the vegetables are tender.
2. Prepare the Curry Broth
In a separate pot, combine coconut milk, red curry paste, fish sauce, lime juice, and vegetable broth. Bring to a simmer and add the Thai shellfish. Cook until the shellfish are cooked through, about 5-7 minutes.
3. Assemble the Bowl
In serving bowls, layer the cooked black rice, sautéed vegetables, and pour the hot curry broth with shellfish over the top. Season with salt and black pepper to taste.