Gluten-Free Week Day One: Dinner


Gingered Beets and Rice

3 large golden beets                        ¼ c white balsamic vinegar

1 tbl organic ginger, minced          2 tbl olive oil

2 tbl grapeseed oil                           3 tbl fresh basil, chopped

1 tbl mint, chopped                         3 cloves garlic, minced

3 tbl organic raisins                         ½ c jasmine or brown rice

½ c red lentils                                   ½ jalapeno, chopped

1 medium onion, chopped            2 tbl orange juice

1 tbl lemon zest                               1 pinch nutmeg

In a pot add rice and 1 cup water, bring to boil. Cover and simmer until cooked through, 20-30 minutes.

Add red lentils to 2 cups water, jalapeno, onion and the other two garlic cloves. Cook on medium covered until cooked through. Remove from stove top, set aside.

Peel beets, add 1 c water to pot, add steamer to pot, add beets, cover. Steam for about 30 minutes or just tender, remove from stove top and let cool.

In a small bowl add balsamic vinegar, nutmeg, olive oil, grapeseed oil, basil, mint and one garlic clove. Whisk together, set aside.

Add cooked rice to medium to large bowl, add raisins, orange juice and lemon zest, mix to combine.

In a medium sized bowl, add beets and toss with ginger, now drizzle dressing and toss to combine.

Add rice to a bowl, top with lentils, then beets. Enjoy!

Golden Beet Raisin Bowl


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