spring is in full force now and the spring greens are growing seemingly without bounds. but i know it will still be another 5 weeks or so until the main summer event even begins (tomatoes, peppers, squash, cukes, eggplants, etc.). in the meantime, i still have cravings for some of the winter offerings, especially root vegetables. the other night i roasted some beets, sweet potatoes, and parsnips and mixed them with some quinoa and bhutanese red rice, a wonderfully nutty rice with a gorgeous reddish brown color. it proved to be a delicious dinner, and quite colorful too.
cut up a few parsnips, one large sweet potato, and 3 medium beets into small pieces so they will cook relatively fast and evenly.
toss the veggies in olive oil before roasting them at 400 degrees for 15 - 20 minutes.
half a cup of bhutanese red rice and half a cup of quinoa.
the rice and quinoa cook the same amount of time, 20 minutes in the same proportions with water (1 part rice/ quinoa to 2 parts water).
while the veggies roast and the grains cook, thinly slice an onion and saute it until golden brown. then push the onions to one side of the skillet. heat some additional oil in the empty side. to the oil add cumin, paprika, ground ginger, turmeric, coriander, and cinnamon, stirring the spices in the oil for about a minute to develop their flavors before stirring them into the onions.
mix all the ingredients together to combine, add a dollop of hot sauce (my favorite is sriracha, commonly found in vietnamese restaurants), and then top with fresh cilantro.
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