Verde Rice Bowls
This is a remake of one of my favourite dishes from Rosewood Restaurant in Edmonton. If you have day old rice, it was destined for this dish. You can top it with a yolky and crispy egg to keep it veggie-based, or any other protein of your choice. It’s so fresh, vibrant and delicious! Use whatever ingredients are seasonal.
Let’s go shopping.
Rice
3-4 cups day old rice
3 tbsp neutral oil
Verde Sauce
1/2 cup red wine vinegar
2 cloves garlic
1 1/2 cups fresh parsley
1/2 cup fresh basil (cilantro will also work)
1/4 cup mint (can also use more of the other greens)
1/2 jalapeno, roughly chopped with seeds (optional - omit if you don’t like too much spice!)
1/2 lemon, juiced
1 tbsp honey
1 tsp salt (more to taste)
1 cup neutral oil (I opted for avocado)
Toppings (all are optional, sub with whatever you have)
pickled carrots
chopped cucumbers
thinly sliced radishes
cherry tomatoes
avocado slices
fresh herbs (parsley, mint)
fried egg or protein of choice
chilli oil
za’atar
Make the verde sauce
Combine the red wine vinegar, garlic, herbs, jalapeno, lemon, honey and salt in a blender, begin to blend and slowly add the oil. Once the mixture is smooth, taste and adjust as needed (e.g. add more salt, lemon etc.)
Make the verde rice
In a non-stick pan, add 2 tbsp oil and turn to medium heat. Add about 1-2 cups of rices, being careful to not overcrowd the pan. Cook the rice until golden on the bottom and warmed through.
Move the cooked rice to a bowl and add the final 1 tbsp oil and the remainder of the rice, repeating as required.
When all the rice is complete, slowly add the verde sauce, 1/4 cup at a time. You want to add enough so the rice is flavourful and a vibrant shade of green, but not wet and soggy.
Here is what you’re looking for!
Assemble your bowls
Place the rice on the bottom of the dish and top with the veggies and protein of your choice. Sprinkle with za’atar and drizzle with chilli oil (if desired).
Enjoy!
Yolky goodness! Get a bit of everything in one bite :)
