Day 9 Buddha Bowl

Buddha Bowl

A Buddha bowl in a nice way to have a variety of foods on your and use up odds and ends from the refrigerator.  The dish is a combination of beans, vegetables and starches.  The bowl can also be a mix of hot and cold food.

1 Cup Brown Rice
21/4 Cups Vegetable Stock
1 Teaspoon Salt
1 Tablespoon Olive Oil
Onion, sliced
3 Garlic Cloves, minced
4 Ounces Mushrooms, sliced
1/2 Pound Haricort Verts
Salt and Sage to taste
Red Bell Pepper
1 Cup Cannelloni Beans
1 Cup Grape Tomatoes
2 Tablespoons Dill, chopped
2 Tablespoons Vegetable Stock
1 Teaspoon Salt
Pinch dried Ginger
2 Carrots, cut into sticks
2 Green Onions
Green Olives

Balsamic Vinegar

Caramelized Onions

1.  Bring the vegetable stock to a boil in a medium saucepan.  Add rice and salt.  Reduce heat, cover and cook about 40 minutes.

2. Heat olive oil in a skillet.  Add onion slices and cook till caramelized.  Add garlic and cook for another minute.  Add mushrooms and haricort verts.  Saute till softened.  Add salt and sage to taste.

Pepper ready to broil

3.  Preheat oven on Broil.  Cut the bell pepper into 4 pieces with seeds and pith removed.  Place skin side up in baking dish.  Broil until the skin is blackened.  Remove from oven and place in a paper bag for at least 10 minutes to steam.  When cool enough to handle,  peel the skin from the pepper.  Slice the pieces,

Roasted Pepper

4. In a small sauce pan, add cannelloni beans, grape tomatoes, dill, salt, and ginger.  Heat over medium until the tomatoes can be smashed with a spoon.

Beans and Tomatoes

5.  To assemble the bowl, add the desired portion of rice, mushroom mix, roasted pepper, tomato mix, carrot sticks, green onion spears, and olives.  Sprinkle balsamic vinegar over the dish.

I have a wonderful white balsamic vinegar from a Virginia winery

Soundtrack Grateful Dead - Reckoning
Goes well with a Whisky Sour