Tri-Color Rice Dana Eisenstein
Serves 4
2 cups short or long grain brown rice, steamed
2-3 tablespoons palm oil, ghee, coconut oil, or butter, or a combination
1 large yellow carrot (2/3 cup), sliced thinly
1 kohlrabi, peeled and sliced into 1 x 1/4” pieces
1 bunch broccolini, chopped
½ teaspoon unrefined salt
1 orange or yellow pepper, diced
1 cup green pepper, diced
2 cloves garlic, minced
1 inch turmeric root, minced, plus ¼ teaspoon ground or 1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon fresh ginger, finely minced or ½ teaspoon ground ginger
½ teaspoon yellow curry powder
Black pepper, to taste
Have the vegetables washed and cut and the spices measured before cooking. Heat fat in a large skillet over medium-high heat. Add the carrot, and sauté for 3 minutes. Add the broccolini or broccoli, salt, and spices and cook, stirring for 3 more minutes. Next, add the kohlrabi, rice, and garlic, stir, and after another minute, the peppers and greens, if using them. You may need to add more fat. The dish is ready when the green vegetables are brightly colored.
Drizzle with olive oil just before serving. Use as a side dish to pork chops or beef roast. To make into a main dish, add black beans and/or cheese.
Variations: Any orange, yellow and green vegetables can be used. For example,
White or yellow carrot, or “rainbow” carrots
Any color peppers
Daikon radish instead of kohlrabi
Broccoli or 2-3 cups chopped kale, collards, or spinach instead of broccolini.
If using kale or spinach, add them later in order not to overcook.
Paleo version: Use cauliflower instead of rice. Increase fat by one or two tablespoons.
Serves 4
2 cups short or long grain brown rice, steamed
2-3 tablespoons palm oil, ghee, coconut oil, or butter, or a combination
1 large yellow carrot (2/3 cup), sliced thinly
1 kohlrabi, peeled and sliced into 1 x 1/4” pieces
1 bunch broccolini, chopped
½ teaspoon unrefined salt
1 orange or yellow pepper, diced
1 cup green pepper, diced
2 cloves garlic, minced
1 inch turmeric root, minced, plus ¼ teaspoon ground or 1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon fresh ginger, finely minced or ½ teaspoon ground ginger
½ teaspoon yellow curry powder
Black pepper, to taste
Have the vegetables washed and cut and the spices measured before cooking. Heat fat in a large skillet over medium-high heat. Add the carrot, and sauté for 3 minutes. Add the broccolini or broccoli, salt, and spices and cook, stirring for 3 more minutes. Next, add the kohlrabi, rice, and garlic, stir, and after another minute, the peppers and greens, if using them. You may need to add more fat. The dish is ready when the green vegetables are brightly colored.
Drizzle with olive oil just before serving. Use as a side dish to pork chops or beef roast. To make into a main dish, add black beans and/or cheese.
Variations: Any orange, yellow and green vegetables can be used. For example,
White or yellow carrot, or “rainbow” carrots
Any color peppers
Daikon radish instead of kohlrabi
Broccoli or 2-3 cups chopped kale, collards, or spinach instead of broccolini.
If using kale or spinach, add them later in order not to overcook.
Paleo version: Use cauliflower instead of rice. Increase fat by one or two tablespoons.