If you are trying to get more bone broth in your diet and are craving something lighter than soup or sauce or stew, this salad is perfect! Its base is brown basmati rice perfectly cooked in rich beef bone broth. The rice is then adorned with fall’s finest veggies; roasted beets, caramelized onions, kale, chard, carrots, parsley and finally topped with toasted walnuts and even some dried plums. The dressing is a garlic tahini balsamic medley that is perfect for this rich and sweet salad.
You could of course use quinoa in stead of rice, in fact that is what I set out to do before realizing my bottomless bucket of quinoa had indeed found the bottom. Actually I am thrilled that I busted out the brown rice and cooked it on the stove top because I ended up with the most perfect non mushy rice grains!
Start with perfect BONE BROTH BROWN RICE:
Bring to a boil in a wide shallow pan with a good lid;
2.5 cups bone broth
1 cup brown basmati rice
a pinch of salt
Once boiling stir and reduce to low simmer cover and cook 30 minutes. Then remove from heat and allow to sit covered for 10 minutes, fluff with a fork and toss in a handful of chard and kale ribbons, and cover again until you are assembling the salad.
In a hot oven roast 8 small beets, peeled and cut into small bits, spray with a mist of olive oil and sea salt, roast at 375 for about 20 minutes (or until tender to your liking)
In a large flat cast iron pan slowly over medium low heat brown slivers of 2 medium onions in a glug of olive oil, season with salt, and stir while cooking down for at least 20 minutes. When the onions are aromatic and deep brown add a dash of maple syrup to the pan stir and remove from heat.
Use the same pan as the onions and add a splash of oil, brown a handful of walnuts over medium low heat until you can smell them toasting, season with a pinch of chili flakes and S+P, finish like the onions with a glug of maple syrup followed by a quick toss and remove from pan to cool.
In a mason jar combine tahini, oil, balsamic vinegar with S+P and whole garlic cloves. Puree with immersion blender.
Start with a portion of rice, add grated carrots and chopped parsley, garnish with beets, onion and nuts, and dried plums if you have some were a lovely addition. Serve with dressing and enjoy!
|2.5 cups bone broth|
|1 cup brown basmati rice|
|2 medium onions|
|2 medium carrots|
|8 small beets|
|a hand-full of ribboned chard + kale|
|a handful of finely chopped parsley|
|olive oil for cooking + dressing|
|handful of walnuts|
|1/2 cup balsamic vinegar|
|1/c cup olive oil|
|2 tbsp tahini|
|3 clove garlic|