Indulge in the opulence of red rice topped with a luxurious roast: butternut coated in a fragrant rub, crispy butter beans, and molasses-glazed beetroot. All bejewelled with crunchy pecans and dried apricots.
Moroccan Moonshine Bowl
Moroccan Moonshine Bowl
with red rice, roast butternut, pecans & coconut yoghurt
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Butter Beans
- Butternut
- Coconut Yoghurt
- Dried Apricots
- Fresh Mint
- Green Leaves
- NOMU Moroccan Rub
- Pecan Nuts
- Pomegranate Molasses
- Red Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BOUNCY RED RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 200ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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.
DRESS TO IMPRESS
Spread out the beetroot chunks on one side of a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Spread out the butternut pieces and drained butter beans on the other side of the tray. Coat in oil, the Moroccan rub, and a little seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisp, shifting halfway.
TOAST THOSE NUTS
Place the pecan nuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
MINTY YOGHURT DRESSING
In a bowl, combine the coconut yoghurt, ½ of the chopped mint, and 10ml of olive oil. Mix in the remaining pomegranate molasses (to taste) and season. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
GRAB A BOWL!
Dish up a base of steamy red rice. Cover in the fragrant veg and sweet beets. Top with the dressed leaves and dollop over the dairy-free dressing. Garnish with the chopped pecans, remaining mint, and chopped dried apricots. Have a seat, Chef…
Red Rice - 75ml
Beetroot - 150g
Pomegranate Molasses - 10ml
Butternut - 250g
Butter Beans - 60g
NOMU Moroccan Rub - 10ml
Pecan Nuts - 7,5g
Coconut Yoghurt - 50ml
Fresh Mint - 3g
Green Leaves - 20g
Dried Apricots - 20g
BOUNCY RED RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 400ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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.
DRESS TO IMPRESS
Spread out the beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the butternut pieces and drained butter beans on a separate roasting tray. Coat in oil, the Moroccan rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crisp, shifting halfway.
TOAST THOSE NUTS
Place the pecan nuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
MINTY YOGHURT DRESSING
In a bowl, combine the coconut yoghurt, ½ of the chopped mint, and 20ml of olive oil. Mix in the remaining pomegranate molasses (to taste) and season. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
GRAB A BOWL!
Dish up a base of steamy red rice. Cover in the fragrant veg and sweet beets. Top with the dressed leaves and dollop over the dairy-free dressing. Garnish with the chopped pecans, remaining mint, and chopped dried apricots. Have a seat, Chef…
Red Rice - 150ml
Beetroot - 300g
Pomegranate Molasses - 20ml
Butternut - 500g
Butter Beans - 120g
NOMU Moroccan Rub - 20ml
Pecan Nuts - 15g
Coconut Yoghurt - 100ml
Fresh Mint - 5g
Green Leaves - 40g
Dried Apricots - 40g
BOUNCY RED RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer 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.
DRESS TO IMPRESS
Spread out the beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the butternut pieces and drained butter beans on a separate roasting tray. Coat in oil, the Moroccan rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crisp, shifting halfway.
TOAST THOSE NUTS
Place the pecan nuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
MINTY YOGHURT DRESSING
In a bowl, combine the coconut yoghurt, ½ of the chopped mint, and 20-25ml of olive oil. Mix in the remaining pomegranate molasses (to taste) and season. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
GRAB A BOWL!
Dish up a base of steamy red rice. Cover in the fragrant veg and sweet beets. Top with the dressed leaves and dollop over the dairy-free dressing. Garnish with the chopped pecans, remaining mint, and chopped dried apricots. Have a seat, Chef…
Red Rice - 225ml
Beetroot - 450g
Pomegranate Molasses - 30ml
Butternut - 750g
Butter Beans - 180g
NOMU Moroccan Rub - 30ml
Pecan Nuts - 22,5g
Coconut Yoghurt - 150ml
Fresh Mint - 8g
Green Leaves - 60g
Dried Apricots - 60g
BOUNCY RED RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer 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.
DRESS TO IMPRESS
Spread out the beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the butternut pieces and drained butter beans on a separate roasting tray. Coat in oil, the Moroccan rub, and a little seasoning. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crisp, shifting halfway.
TOAST THOSE NUTS
Place the pecan nuts in a pan over a medium heat. Toast for 5-6 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
MINTY YOGHURT DRESSING
In a bowl, combine the coconut yoghurt, ½ of the chopped mint, and 30ml of olive oil. Mix in the remaining pomegranate molasses (to taste) and season. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
GRAB A BOWL!
Dish up a base of steamy red rice. Cover in the fragrant veg and sweet beets. Top with the dressed leaves and dollop over the dairy-free dressing. Garnish with the chopped pecans, remaining mint, and chopped dried apricots. Have a seat, Chef…
Red Rice - 300ml
Beetroot - 600g
Pomegranate Molasses - 40ml
Butternut - 1kg
Butter Beans - 240g
NOMU Moroccan Rub - 40ml
Pecan Nuts - 30g
Coconut Yoghurt - 200ml
Fresh Mint - 10g
Green Leaves - 80g
Dried Apricots - 80g
Woolies Products in this dish
