Indulge in the opulence of black rice, served alongside a roast of cauliflower coated in Moroccan spices, crispy butter beans, and molasses-soaked beetroot. Bejewelled with crunchy pecans and dried apricots.
Moroccan Moonshine Bowl
Moroccan Moonshine Bowl
with black rice, roast cauliflower, pecans & coconut yoghurt
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Black Rice
- Butter Beans
- Cauliflower Florets
- Coconut Yoghurt
- Dried Apricots
- Fresh Mint
- Green Leaves
- NOMU Moroccan Rub
- Pecan Nuts
- Pomegranate Molasses
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BOUNCY BLACK 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 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.
A LUXURIOUS ROAST
Place the beetroot chunks on one side of a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the drained butter beans and cauliflower pieces on the other side of the tray. Coat in oil, the Moroccan Rub to taste, and a little seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisp, shifting halfway.
TOAST THE PECAN NUTS
Place the pecans 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
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 some seasoning. Toss a drizzle of olive oil through the rinsed green leaves and season.
GRAB A BOWL!
Dish up a base of steamy black rice. Cover in the Moroccan 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…
Black Rice - 75ml
Beetroot - 150g
Pomegranate Molasses - 15ml
Butter Beans - 60g
Cauliflower Florets - 150g
NOMU Moroccan Rub - 5ml
Pecan Nuts - 15g
Coconut Yoghurt - 50ml
Fresh Mint - 3g
Green Leaves - 20g
Dried Apricots - 20g
BOUNCY BLACK 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 and set aside until serving.
A LUXURIOUS ROAST
Spread out the beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the drained butter beans and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, 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 THE PECAN NUTS
Place the pecans 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
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 some seasoning. Toss a drizzle of olive oil through the rinsed green leaves and season.
GRAB A BOWL!
Dish up a base of steamy black rice. Cover in the Moroccan 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…
Black Rice - 150ml
Beetroot - 300g
Pomegranate Molasses - 30ml
Butter Beans - 120g
Cauliflower Florets - 300g
NOMU Moroccan Rub - 10ml
Pecan Nuts - 30g
Coconut Yoghurt - 100ml
Fresh Mint - 5g
Green Leaves - 40g
Dried Apricots - 40g
BOUNCY BLACK 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 and set aside until serving.
A LUXURIOUS ROAST
Spread out the beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the drained butter beans and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, 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 THE PECAN NUTS
Place the pecans 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
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 some seasoning. Toss a drizzle of olive oil through the rinsed green leaves and season.
GRAB A BOWL!
Dish up a base of steamy black rice. Cover in the Moroccan 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…
Black Rice - 150ml
Beetroot - 300g
Pomegranate Molasses - 30ml
Butter Beans - 120g
Cauliflower Florets - 300g
NOMU Moroccan Rub - 10ml
Pecan Nuts - 30g
Coconut Yoghurt - 100ml
Fresh Mint - 5g
Green Leaves - 40g
Dried Apricots - 40g
BOUNCY BLACK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium heat. Submerge in 1,2L 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 and set aside until serving.
A LUXURIOUS ROAST
Spread out the beetroot chunks on a roasting tray. Coat in oil, ½ of the pomegranate molasses, and some seasoning. Place the drained butter beans and cauliflower pieces on a separate roasting tray. Coat in oil, the Moroccan Rub to taste, 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 THE PECAN NUTS
Place the pecans 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
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 some seasoning. Toss a drizzle of olive oil through the rinsed green leaves and season.
GRAB A BOWL!
Dish up a base of steamy black rice. Cover in the Moroccan 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…
Black Rice - 300ml
Beetroot - 600g
Pomegranate Molasses - 60ml
Butter Beans - 240g
Cauliflower Florets - 600g
NOMU Moroccan Rub - 20ml
Pecan Nuts - 60g
Coconut Yoghurt - 200ml
Fresh Mint - 10g
Green Leaves - 80g
Dried Apricots - 80g
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