Monday, December 6, 2010

Pumpkin and Pickled Watermelon Radish Rice Bowl

In our latest CSA food basket we received the most amazing watermelon radishes. I had never heard of them before and when I sliced one open I was amazed. Look at how pretty they are.

I also had some roasted pumpkin in the fridge so I whipped up this rice bowl.

For the Pickled Watermelon Radish and Carrot

1 large watermelon radish
2 medium carrots
1/4 cup rice wine vinegar
2 Tbsp maple syrup

Thinly slice the radish and carrots lengthwise using a mandolin. Put into a bowl and add vinegar and maple syrup. Mix and put into refrigerator until ready to use.

For the Pumpkin Rice Bowl

2 cups cooked white rice
1 cup roasted pumpkin or other squash
1/4 cup tamari or soy sauce
3 Tbsp rice wine vinegar
3 Tbsp toasted sesame oil
2 Tbsp chili oil
1 Tbsp maple syrup

In a container mix the tamari, vinegar, oils, and maple syrup until combined. (I usually double the batch and keep some in the fridge for salad dressing or a quick stirfry sauce) Pour over warm rice and add pumpkin.

To serve

Dish rice mixture into a bowl and top with pickled radish and carrots. Pour some of the pickling mixture over the rice and top with some toasted pumpkin seeds.

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