Difficulty: Easy
Time: 25 mins,
Servings: 2 1/2 quarts
This dish is stunningly beautiful. Jewel tones plated.
This is fancy food for festive occasions or foodie fun on a normal
day. Take some to work & wow
the gang. Electric colors, intense
flavors – a true super food meal.
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1
|
Medium
|
Onion
|
Half
moon slices
|
2
|
Tablespoons
|
Organic unsalted butter
|
Or
coconut oil
|
1/2
|
Cup
|
Cream sherry
|
Or
brewed black currant tea
|
1/2
|
Teaspoon
|
Black pepper
|
|
Saute the onions in the butter & sherry w/ black pepper
over med high until lightly caramelized & the sherry is fully reduced. The onions will be golden and fragrant.
For my favorite way to cook beets see the hungry harvest recipe blog, Gimme A
Beet! I cook them the morning or night before
I want to use them. You can
microwave them, steam them or oven roast them as you wish.
1
|
Bunch
|
Beets
|
Roots,
stems, leaves
|
1
|
Medium
|
Golden apple
|
|
1
|
Medium
|
Yellow mango
|
|
1
|
Medium
|
Black plum
|
|
1
|
Medium
|
Grapefruit
|
Juice
& zest
|
1
|
Medium
|
Fennel
|
optional
|
Meanwhile prep out everything else. Rub the skins off the cooled beets
& grate them. I ended up w/ 2
cups grated beet.
Dice the fruit.
Very thinly slice the beet stems for the best texture. Julienne the leaves, supreme the
grapefruit if you want to be fancy.
Or just juice & zest it.
The only fruit I peeled for this dish was the mango.
1
|
Can
|
Coconut milk
|
|
1/2
|
Cup
|
Water
|
|
1
|
Quart
|
Cooked organic brown rice
|
|
1/2
|
Teaspoon
|
Sea salt
|
Avanti
Lavender Sea Salt
|
Add the opt fennel, beet stems, coconut milk & cooked
brown rice. See how we make Avanti Savory Flavored Brown Rice. But
for this risotto leave out the garlic & spices. Keep it on the plain side. I used a 60/40 mix of short grain & sweet brown rice
with a small handful of wild rice thrown in. Use your fav rice blend or buy precooked organic brown
rice. Rinse out the can w/ the
water, add that and the salt. I
used Lavender Sea Salt. Simmer
until fennel is tender and rice is creamy, then stir in all the remaining
ingredients for 5 mins more.
GARNISHES:
Black berries, Aged organic Balsamic, Finest Parmesan, Fresh
herbs, Edible petals.
I garnished this dish w/ fennel fronds, fresh dill, basil
blossoms, nasturtiums & some black berries from last week’s Hungry
Harvest. Everything green, purple
& colorful I could find. Also
a wee drizzle of the finest Balsamic you can find adds an additional element of
elegance to this tantalizing dish
-->
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
At Avanti
Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what
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