In Ancient China, black rice was called ‘forbidden rice’ as only the upper class were allowed to eat it. Indulge in its nutty flavour alongside a roast of Morrocan-spiced cauliflower, crispy chickpeas, and molasses-coated beetroot – bejewelled with crunchy hazelnuts and dried apricots.
BLACK RICE BUDDHA BOWL
BLACK RICE BUDDHA BOWL
with roast beets, hazelnuts & a cashew nut yoghurt dressing
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Beetroot
- Black Rice
- Blanched Hazelnuts
- Cashew Nut Yoghurt
- Cauliflower Florets
- Chickpeas
- Dried Apricots
- Fresh Mint
- Green Leaves
- NOMU Moroccan Rub
- Pomegranate Molasses
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the black rice and place in a pot over a medium heat. Submerge in 400ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
ROAST VEGGIES
Place the beetroot chunks on one side of a roasting tray. Coat in oil, half of the pomegranate molasses, and some seasoning. Place the drained chickpeas and cauliflower pieces on the other side of the roasting tray. Coat in oil, the Moroccan Rub to taste, and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crispy, shifting halfway.
TOAST THE HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the cashew nut yoghurt and chopped mint in a bowl. Mix in 10ml of olive oil, some seasoning, and the remaining half of the pomegranate molasses (to taste). Toss the rinsed green leaves with a drizzle of olive oil and season to taste. Set the dressing and the leaves aside until serving.
GRAB A BOWL!
Dish up a base of steamy black rice in a bowl. Cover in the Moroccan-spiced veggies and the sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted hazelnuts and the chopped, dried apricots. Have a seat, Chef!
Black Rice - 75ml
Beetroot - 150g
Pomegranate Molasses - 15ml
Cauliflower Florets - 150g
Chickpeas - 60g
NOMU Moroccan Rub - 5ml
Blanched Hazelnuts - 15g
Cashew Nut Yoghurt - 50ml
Fresh Mint - 3g
Green Leaves - 20g
Dried Apricots - 20g
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the black rice and place in a pot over a medium heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
ROAST VEGGIES
Place the beetroot chunks on a roasting tray. Coat in oil, half of the pomegranate molasses, and some seasoning. Place the drained chickpeas and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, and some seasoning. Pop both trays in the hot oven to roast for 30-35 minutes until cooked through and crispy, shifting halfway.
TOAST THE HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the cashew nut yoghurt and chopped mint in a bowl. Mix in 20ml of olive oil, some seasoning, and the remaining half of the pomegranate molasses (to taste). Toss the rinsed green leaves with a drizzle of olive oil and season to taste. Set the dressing and the leaves aside until serving.
GRAB A BOWL!
Dish up a base of steamy black rice in a bowl. Cover in the Moroccan-spiced veggies and the sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted hazelnuts and the chopped, dried apricots. Have a seat, Chef!
Black Rice - 150m
Beetroot - 300g
Pomegranate Molasses - 30ml
Cauliflower Florets - 300g
Chickpeas - 120g
NOMU Moroccan Rub - 10ml
Blanched Hazelnuts - 30g
Cashew Nut Yoghurt - 100ml
Fresh Mint - 5g
Green Leaves - 40g
Dried Apricots - 40g
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the black rice and place in a pot over a medium heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
ROAST VEGGIES
Place the beetroot chunks on a roasting tray. Coat in oil, half of the pomegranate molasses, and some seasoning. Place the drained chickpeas and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, and some seasoning. Pop both trays in the hot oven to roast for 30-35 minutes until cooked through and crispy, shifting halfway.
TOAST THE HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the cashew nut yoghurt and chopped mint in a bowl. Mix in 20ml of olive oil, some seasoning, and the remaining half of the pomegranate molasses (to taste). Toss the rinsed green leaves with a drizzle of olive oil and season to taste. Set the dressing and the leaves aside until serving.
GRAB A BOWL!
Dish up a base of steamy black rice in a bowl. Cover in the Moroccan-spiced veggies and the sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted hazelnuts and the chopped, dried apricots. Have a seat, Chef!
Black Rice - 150m
Beetroot - 300g
Pomegranate Molasses - 30ml
Cauliflower Florets - 300g
Chickpeas - 120g
NOMU Moroccan Rub - 10ml
Blanched Hazelnuts - 30g
Cashew Nut Yoghurt - 100ml
Fresh Mint - 5g
Green Leaves - 40g
Dried Apricots - 40g
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the black rice and place in a pot over a medium heat. Submerge in 1.2L of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. On completion, the rice should be cooked but still bouncy. If it starts to dry out during the cooking process, add more water in small increments. Remove from the heat on completion and drain if necessary. Cover with the lid and set aside until serving.
ROAST VEGGIES
Place the beetroot chunks on a roasting tray. Coat in oil, half of the pomegranate molasses, and some seasoning. Place the drained chickpeas and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, and some seasoning. Pop both trays in the hot oven to roast for 35-40 minutes until cooked through and crispy, shifting halfway.
TOAST THE HAZELNUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
MINTY YOGHURT DRESSING
Place the cashew nut yoghurt and chopped mint in a bowl. Mix in 30ml of olive oil, some seasoning, and the remaining half of the pomegranate molasses (to taste). Toss the rinsed green leaves with a drizzle of olive oil and season to taste. Set the dressing and the leaves aside until serving.
GRAB A BOWL!
Dish up a base of steamy black rice in a bowl. Cover in the Moroccan-spiced veggies and the sweet beets. Top with the dressed leaves and drizzle over the dairy-free dressing. Garnish with the toasted hazelnuts and the chopped, dried apricots. Have a seat, Chef!
Black Rice - 300ml
Beetroot - 600g
Pomegranate Molasses - 60ml
Cauliflower Florets - 600g
Chickpeas - 240g
NOMU Moroccan Rub - 20ml
Blanched Hazelnuts - 60g
Cashew Nut Yoghurt - 200ml
Fresh Mint - 10g
Green Leaves - 80g
Dried Apricots - 80g
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