Description
This protein packed and flavorful dish makes a great “meatless” main as well.
Ingredients
Scale
- For the quiona and jade peal rice
- 1 C (190g) raw organic red quinoa
- 1 C (190g) raw jade pearl bamboo rice
- 1 Tbs (15g) cardamon pepper tea(steeped in 1 cup boiling water)
- For the sage browned butter
- 6 Tbs (90g) organic unsalted butter, softened
- 10 large fresh sage leaves
- For the toasted walnuts
- 1 C (190g) shelled walnuts, crushed
- 1 tsp (5g) Pimenta dioica berries, ground (allspice)
- For the garnishes
- 1 small bunch of spring onion chives
- 1 1/2 C (225g) un-shelled fresh chickpeas
- 1 tsp (5g) fennel salt
- 1 1/2 tsp (7.5g) tellecherry pepper, ground
Instructions
- For the quiona and jade peal rice
- Begin by preparing your rice, 1 cup rice to 1 cup cardamon tea and 1/2 cup water.
- Bring to a boil over high heat, reduce to low and simmer for 20 minutes, fluff with a fork and set aside.
- For the quinoa, add 1 cup quinoa to 2 cups water, and bring to a boil over high heat.
- Reduce heat to low and simmer 10-15 minutes or until liquid has absorbed, fluff with a fork.
- Place in a large mixing bowl.
- For the sage browned butter
- Place softened butter in a sauté pan over medium heat, once butter has melted, add torn sage leaves.
- Continue to sauté until butter begins to brown having a nutty toasted aroma, and sage is dark and crispy. About 4-5 minutes.
- For the toasted walnuts
- Place crushed walnuts in a hot pan over high heat, toss a bit for about 1 minute.
- Then add the allspice and continue to move around in the pan until well toasted and fragrant. About 2-3 minutes.
- For the garnishes
- Place rice along with quinoa into your large mixing bowl.
- Toss a few times to incorporate.
- Shell your fresh chickpeas and slice in half, toss in with your quinoa and rice.
- Add sage brown butter and toss again.
- Now add toasted walnuts and chopped spring onions.
- Garnish further with spring onion and sage blossoms.
Notes
You can replace the Jade Pearl rice with a brown rice, and the fresh garbanzos can be replaced with a canned variety that have been well rinsed to remove the salt.
For a vegan friendly version use a butter substitute like Hearth Balance, our sauté sage in a nut or palm oil.
- Prep Time: 15 mins
- Cook Time: 20 mins