Short Rib And Wild Rice Bowl Recipe
roasted sweet potato, Brussels sprouts, currants, pickled red onions, micro cilantro
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pickled Onions
In a small saucepan, combine vinegar, water, and a pinch of salt. Bring to a simmer, then remove from heat. Slice the red onion thinly and add to the mixture. Let it sit for at least 30 minutes.
- 2
Cook the Wild Rice
Rinse the wild rice under cold water. In a medium saucepan, combine 1 cup of wild rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until tender. Drain excess water and set aside.
- 3
Roast Sweet Potatoes and Brussels Sprouts
Preheat the oven to 400°F (200°C). Peel and cube sweet potatoes. Halve Brussels sprouts. Toss both with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- 4
Cook the Short Ribs
Season short ribs with salt and pepper. In a large skillet or Dutch oven, sear the short ribs on all sides until browned. Add water (or broth), cover, and reduce heat to low. Cook for approximately 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- 5
Assemble the Bowl
In a serving bowl, layer wild rice, roasted sweet potatoes, Brussels sprouts, and shredded short ribs. Top with currants, pickled red onions, and micro cilantro.
