Four-Part Grain Bowl
Including Peanut Sauce
The peanut sauce part of this recipe is a bit decadent. I mean yes, whole food, all plants, no oil — other than the oil in the peanut butter. I even drain mine first! But it’s still fatty so use with care on special occasions.
The four parts of the four-part grain bowl are: Steamed Swiss chard, Cajun brown rice with black beans, roasted vegetables, and peanut sauce.
Step 1: Cajun Brown Rice
We’re going to put this on first because it takes longest.
Ingredients
1.5 cups brown rice, well-rinsed
3 cups mushroom broth
2 tablespoons reduced sodium tamari
2 teaspoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 can black beans, drained and rinsed (12 -15 oz.)
Method
Just put everything except the beans into your rice cooker and turn it on. Alternatively, cook in a pot on the stove, on low heat, slowly, covered, until all water is gone.
Allow to stand for ten minutes. Then heat the beans, and when hot, stir into the rice with a fork.
Step 2: Roasted Veggies
Fresh broccoli
Fresh cauliflower
Fresh Carrots
Thyme
Rosemary
Cut the broccoli and cauliflower into large florets.
Cut the carrots into large chunks.
Lay these out on a baking sheet that’s lined with parchment paper or a silicone mat.
Sprinkle them with the herbs.
Cover tightly with tin foil and bake at 400º for about 15 minutes, until the veggies are fork tender but still crisp.
Remove tin foil, and bake an additional 5 to 7 minutes just long enough to brown the tops.
*Optional: Brush surfaces with balsamic during the final minutes of baking.
Step 3: Steamed Swiss Chard
Ingredients
Swiss Chard
Balsamic vinegar
Wash a bunch of Swiss chard. Either rainbow or green will work.
Remove the biggest, thickest stems, but thinner stems can remain. They cook up very tenderly.
With thicker stems removed, crush the leaves together into a tight bunch on the cutting board, and then cut first in one direction, then in the other, bunching up in between.
Sprinkle with balsamic vinegar.
Allow to stand for at least ten minutes.
Bring water to a boil in a large pot with a basket or double boiler that fits on top.
Put the chard into the basket, cover tightly, and allow the water beneath it to boil so that the greens steam.
Cook until the greens are as tender as you want them, then remove from heat.
Step 4: Peanut Sauce
Ingredients
1/2 cup natural peanut butter (no oil, no salt) (Pour off excess oil before use)
1 tablespoon ginger juice
4 teaspoons minced garlic (the kind from a jar)
1 1/3 cups water
1 tablespoon rice vinegar
1.5 tablespoon low sodium tamari
2 tablespoons maple syrup
1 teaspoon curry powder
1 teaspoon hot sauce
Method
Put all ingredients into a saucepan and whisk while heating. As it begins to boil reduce heat and simmer while stirring. It will thicken fast, and when it cools it’ll get even thicker. I usually have to whisk and simmer in more water to get it to the consistency I want, and any leftovers will thicken up again. But it’s SO delicious, it’s worth it.
Putting it Together
In a large wide bowl, lay a thin layer of the Swiss chard.
Spoon the beans and rice over the chard.
Scoop the roasted vegetables over top of the rice mixture.
Scatter a few raisins over the vegetables (optional)
Drizzle generously with the peanut sauce
Scatter sesame seeds and/or slivered almonds on top on top (optional)
Enjoy!
A small-town rom-com that’ll lift you right up!
Harrison Hyde and the Runaway Bride
