lunch

Caribbean Black Bean and Sprouted Rice Bowl with Cilantro-Lime Emulsion

Name: Caribbean Black Bean and Sprouted Rice Bowl with Cilantro-Lime Emulsion
Ingredients: 113.0 g CARIBBEAN BLACK BEANS WITH A SAVORY GARLIC AND LIME SAUCE; 47.5 g RUBY WILD BLEND OF WHOLE GRAIN BROWN RICE, SPROUTED BROWN RICE, SPROUTED RED RICE, COLUSARI RED RICE & WILD RICE; 39.7 g FRESH CILANTRO SALSA; 44.9 g EXTRA VIRGIN OLIVE OIL; 47.5 g RAINBOW SWISS CHARD; 4.0 g FRESH GINGER; 11.9 g 1 & 1 GRANATÄPPLE SIRAP (POMEGRANATE MOLASSES)

Nutrition

599

kcal

Calories

23.7

Protein

Carbs

25.3

Fat

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Ingredients(7)

CARIBBEAN BLACK BEANS WITH A SAVORY GARLIC AND LIME SAUCE113.0 g

RUBY WILD BLEND OF WHOLE GRAIN BROWN RICE, SPROUTED BROWN RICE, SPROUTED RED RICE, COLUSARI RED RICE & WILD RICE47.5 g

FRESH CILANTRO SALSA39.7 g

EXTRA VIRGIN OLIVE OIL44.9 g

RAINBOW SWISS CHARD47.5 g

FRESH GINGER4.0 g

1 & 1 GRANATÄPPLE SIRAP (POMEGRANATE MOLASSES)11.9 g

Instructions

Rinse the Ruby Wild rice blend under cold water until it runs clear. Steam it in a pot until tender yet toothsome, about 40-45 minutes.

While the rice cooks, prepare the chard by removing the thick stalks and roughly chopping the leaves.

Heat a heavy-bottomed pot over medium heat. Add the Caribbean Black Beans with their savory garlic-lime sauce and bring to a gentle simmer.

In a separate pan, steam the Swiss chard with a splash of water and freshly grated ginger until vibrant and wilted, about 3 minutes.

Once the rice is cooked, fluff it with a fork and fold in the fresh cilantro salsa.

To assemble, mound the aromatic cilantro rice in a bowl. Top with the warm, savory black bean mixture and the ginger-steamed chard.

Drizzle the dish with the pomegranate molasses and a final touch of high-quality extra virgin olive oil to bind the flavors. Serve warm, ensuring each bite contains a mix of the nutty grains, earthy beans, and bright, tangy molasses.