Black Forbidden Rice Burrito Bowl Food

BLACK (FORBIDDEN) RICE BURRITO BOWL

Steps:

• Place the rice in a medium bowl, cover with about 3 inches of water, and soak for 2 to 12 hours. Rinse, then place in a saucepan and cover with plenty of cold water. Place over high heat and bring the water to a boil. Cook for 15 to 25 minutes, until the rice is tender. Drain through a sieve and then return to the pot and let stand, covered, until ready to serve. (If you skip the soaking step, you'll need to continue cooking the rice for an additional 5 to 10 minutes.).
• Meanwhile, heat a small skillet over medium heat. Add the cumin seeds and toast for 45 to 90 seconds, until fragrant. Transfer to a mortar or spice mill and coarsely grind.
• Combine the beans, cumin, chilies, oil, lime juice, chili powder and salt in a mixing bowl. Let stand as the rice cooks.
• Return the skillet to the heat and add the pumpkin seeds. Toast, swirling the pan often, for 3 to 5 minutes, until the seeds turn a pale brown color and start to pop. Transfer to a plate or bowl.
• To serve, divide the rice among four bowls and then spoon the beans over the rice in each bowl. Top each serving with the avocado, mango, cabbage, pickled onions, pumpkin seeds, cheese, cilantro and oregano. Serve with lime wedges and pico de gallo on the side.
• 10-Minute Pickled Red Onions: This recipe makes pickled onions that have a good balance of salty, slightly sweet, and sharp taste and tenderness, without any raw bite left in them. One way to play around here is to throw in some spices or other aromatics - try crushed coriander, star anise, bay leaves, dried chilies, cloves, peppercorns, cloves of garlic, or slices of ginger.
• Peel the onion, and then slice it into rings 1/8 inch wide or thinner using a mandolin slicer or a sharp chef's knife and a steady hand. I've found cutting the onion in half and using a disk slicer on my food processor works well.
• Combine the white and rice vinegars, water, sugar and salt in a small saucepan. Bring to a boil and then add the onions. Gently stir the onions until they soften and are submerged in the brine; this will take 1 to 2 minutes. Remove from the heat and let cool completely.
• Transfer to an airtight container and store in the refrigerator. The pickled onions will keep for several weeks.

CAULIFLOWER RICE BURRITO BOWL

Steps:

• Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds.
• Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
• Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.