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.
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.