I am always looking for yummy, whole food, colorful sides that can double as main meals for herbivores. I found a bag of sprouted red, black and brown rice at Trader Joe’s recently. This inspired my festive rice dish for the holidays. Feel free to add or substitute vegetables, as I was keeping with the red, green and gold theme for Christmas. If you plan to offer this as a main meal, make sure to add some protein in the form of edamame, mung beans, chick peas or even nuts. I hope you have a festive holiday!
1-2 cups red, brown and black rice (Trader Joe’s Sprouted Rice Mix). Cook according to direction or in a rice cooker.
2 Beets, peeled and chopped into chunks
1-2 Carnival or delicata squash, peeled, seeded and chopped into chunks
1 medium onion, diced
3-4 cups baby spinach
2 tsp EVOO (one for beets and squash and one for pan).
sea salt, pinch or two
2-3 tbsp soy sauce (I use Low Sodium Tamari as it is Gluten Free)
1 tbsp rice wine vinegar
Place beets and squash on a roasting pan, toss in small amount of EVOO and sea salt. Roast at 400 degrees for 20-25 minutes, until softened. Meanwhile, cook rice according to package- * make sure to rinse the rice before cooking.
In a sautée pan, heat tsp EVOO over medium to medium-lo heat. Sauté onions and spinach. Add cooked rice to pan along with the roasted beets and squash. Here is where you would add the protein as well if serving as a main dish. Toss ingredients well to blend, making sure not to mash the squash. Whisk soy sauce and rice wine vinegar in a small bowl. Pour over rice mixture and stir, tossing rice in sauce like a salad. Serve warm and enjoy!