Time and time again, I have heard people express their dislike for vegetables. “You’re a meat lover. You dislike green food. I get it” But, deep inside, I struggle with “getting it”…. only because, I understand where these people are coming from. However, I have learned to be more open-minded with what I eat. There was a time when I could not stomach half of the vegetables I eat today. Now, I fucking LOVE them! I am always playing around with all the various combinations I can come up with to make them more interesting and pleasurable to enjoy. Whether it be the ‘ol taste buds changing or a more simpler reason forming i.e. a good habit, broadening your palate can be a great benefit! It not only gives you endless options for your side dishes or meals, you will never get stuck in a rut with eating the same thing over and over again.
Keep it interesting. Respect your veggies! Dress them up, take them on a date and make love to them!
Roasted Leeks with Golden Beets and Forbidden Rice drizzled with Local Honey
1 leek, tops trimmed and sliced in half lengthwise
1 large golden beet, peeled and sliced thin
1 tbsp sumac
olive oil for roasting
1 cup forbidden rice
1/4 red bell pepper, finely chopped
1 tbsp fresh flat leaf parsley, finely chopped
kosher salt and fresh cracked pepper to taste
Place leeks (cut-side down) and beets onto a baking sheet. Drizzle vegetables with olive oil then rub them with sumac. Roast in the oven at 400 degrees until the bottom of the leeks are nicely toasted; about 30 minutes. Meanwhile, cook rice with 2 1/2 cups water in a small saucepan over medium-high heat until rice becomes soft. Forbidden rice normally has a toothy texture, so don’t be alarmed if you cannot get it soft enough. Add salt and pepper to rice if you like a little seasoning.
Once vegetables are roasted, remove them from oven and place onto a large serving platter. Top with rice, red bell pepper and parsley. Drizzle with honey.