Wild Rice Bowl Ayurvedic Recipe


Wild Rice Bowl Ayurvedic Recipe FI

Lets take a look at this amazing Ayurvedic recipe that balances all six tastes.

Yes, you read it right. This rice bowl consists of mashed roasted beets, beet green salad, baked broccoli, avocado and walnut pate.

Check out the recipe below:

Ingredients:

  • 3 small broccoli, stalks peeled
  • A sprinkling of olive oil
  • 1 tablespoon lemon juice
  • 1 cup brown basmati rice
  • 1/3 cup wild rice
  • 2 3/4 cups filtered water
  • 1 purple beet, baked whole
  • 1 golden beet, baked whole
  • 2 teaspoons dried basil
  • 1 teaspoon coconut amino acids
  • beet greens or green lettuce, shredded
  • sunflower sprouts for decoration
  • slices of avocado

Walnut Pate

  • 1/3 cup walnuts, lightly toasted
  • 2 sundried tomatoes in olive oil
  • 2 tablespoons toasted CCF (cumin, coriander, and fennel seeds), partially ground
  • 10 sage leaves
  • 3 tablespoons olive oil or ghee
  • salt and pepper, to taste

Dressing

  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon raw honey
  • 1 teaspoon grated fresh turmeric
  • 1 teaspoon grated fresh ginger
  • one tablespoon fine chopped cilantro
  • pinch fresh ground black pepper
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons CCF mix
  • 1 teaspoon coconut amino acids
  • pinch of salt

Instructions for the Walnut Pate

Place the walnuts in a blender, then add olive oil, sundried tomatoes, CCF mix, sage leaves, some black pepper, and a pinch of salt. Blend to a rough paste.

Instructions for the Dressing

Mix all the dressing ingredients well with a whisk and leave on one side in a bowl.

Instructions for the Wild Rice Bowl

  1. Bake the broccoli for 40 minutes, then add a sprinkling of olive oil, lemon juice, and salt/fresh ground black pepper.
  2. Add both types of rice to a saucepan and cover with 2.75 cups filtered water. Bring to a boil, add salt, then simmer until all the liquid has been absorbed. Turn off the heat, put a lid on the pan, and keep warm.
  3. Peel and mash the cooked beets and add black pepper, coconut aminos, dried basil, lemon juice, and seasoning (Himalayan salt and fresh ground black pepper).
  4. Place portions of the rice, beets, broccoli, avocado, walnut pate, and greens in a wide bowl. Drizzle the dressing over it, then garnish with some sunflower sprouts and serve.

Nutritional Info:

Wild Rice Bowl Ayurvedic Recipe Nutri Info

If you like this recipe, make sure to try our Parmesan Roasted Broccoli too.

Parmesan-roasted broccoli