Rice Millet Bowl with Broccolini, Yellow Squash and Garlic Tahini Sauce

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I’ve been inspired by just about any delicious vegan meal that I’ve come across, and my LA trip back in August was definitely one of the most awesome things that has happened to me.

I was lucky to visit Cafe Gratitude for an afternoon, a wonderful place for vegan foods. Seriously, that place is so good, you just have to go there if you’re in the area. It makes vegan food taste like heaven!

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There, I ordered a bowl with veggies and a really thick, creamy sauce. I managed to figure out that it was a garlic tahini sauce (I think) and tried making it a few months ago, though it was too thick then.

So, this is my second time making it, and this is a wonderful way to eat your green veggies!

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I decided to cook the broccolini and squash because my stomach just reacts badly to undercooked vegetables like this, but if you want to try it raw, by all means do so! (Can’t guarantee perfect results though).

Also, if you’re not a sprout type of person, you can totally not use it.

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When you’re making this, I recommend that you make the rice first, then veggies and garlic sauce last, because it’s the one that takes the shortest time to cook. Rice can take ages, particularly brown rice. By soaking it for a couple of hours, you’re shortening the time it takes to cook by about 10 minutes.

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Rice Millet Bowl with Broccolini, Yellow Squash and Garlic Tahini Sauce

Rice
1 cup jasmine brown rice (or regular)
1/2 cup millets
1 1/2 cup water
1 tablespoon extra virgin olive oil
1 teaspoon onion powder
1 teaspoon garlic powder

Veggies
6 broccolini spears
1 small yellow squash
1 tablespoon extra light olive oil
A few sprinkles Himalayan/sea salt
2 sprigs cilantro
A small handful of pea shoots or sunflower sprouts

Garlic Tahini Sauce
2 tablespoons extra virgin olive oil
2 tablespoons sesame tahini
1 tablespoon lemon juice
1/3 cup & 1 tablespoon water (divided*)
1/4 teaspoon Himalayan/sea salt
1 garlic clove
1-2 sprigs parsley

To make the Rice: In a medium saucepan, combine the rice, millets, water, olive oil, onion powder and garlic powder. Stir it a little and leave it soaking for about 2 hours.

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Turn the heat to high and bring it to a boil, which can take up to 6 minutes, then turn the heat to medium low (3 -4) and simmer for about 18-20 minutes.

To make the Veggies: Chop the broccolini into small pieces, and the yellow squash in very thin circles (chop them in half if they’re too big).

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Place them in a large bowl, and start boiling some water. Once the water is bubbling away, take it off the stove and pour it over the broccolini and squash. Leave it sitting for about a minute, and then drain the water out.

Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6).

Add the broccolini and squash and let it cook for about 6-7 minutes, constantly stirring. Turn the heat off and add the cilantro.

To make the Garlic Tahini Sauce: Combine all the ingredients except the one tablespoon of water in a high speed blender and blend until everything is completely smooth. Add the final tablespoon of water and stir it for a few seconds.

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Assemble (makes 2 bowls): Add the rice first, then top it with the veggies, and place some pea shoots beside the veggies on top, then drizzle with the sauce.

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Rice Millet Bowl with Broccolini, Yellow Squash and Garlic Tahini Sauce
Serves: 2
 

Ingredients
Rice
  • 1 cup jasmine brown rice (or regular)
  • ½ cup millets
  • 1½ cup water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
Veggies
  • 6 broccolini spears
  • 1 small yellow squash
  • 1 tablespoon extra light olive oil
  • A few sprinkles Himalayan/sea salt
  • 2 sprigs cilantro
  • A small handful of pea shoots or sunflower sprouts
Garlic Tahini Sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sesame tahini
  • 1 tablespoon lemon juice
  • ⅓ cup & 1 tablespoon water (divided*)
  • ¼ teaspoon Himalayan/sea salt
  • 1 garlic clove
  • 1-2 sprigs parsley

Instructions
  1. To make the Rice: In a medium saucepan, combine the rice, millets, water, olive oil, onion powder and garlic powder. Stir it a little and leave it soaking for about 2 hours.
  2. Turn the heat to high and bring it to a boil, which can take up to 6 minutes, then turn the heat to medium low (3 -4) and simmer for about 18-20 minutes.
  3. To make the Veggies: Chop the broccolini into small pieces, and the yellow squash in very thin circles (chop them in half if they’re too big).
  4. Place them in a large bowl, and start boiling some water. Once the water is bubbling away, take it off the stove and pour it over the broccolini and squash. Leave it sitting for about a minute, and then drain the water out.
  5. Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6).
  6. Add the broccolini and squash and let it cook for about 6-7 minutes, constantly stirring. Turn the heat off and add the cilantro.
  7. To make the Garlic Tahini Sauce: Combine all the ingredients except the one tablespoon of water in a high speed blender and blend until everything is completely smooth. Add the final tablespoon of water and stir it for a few seconds.
  8. Assemble (makes 2 bowls): Add the rice first, then top it with the veggies, and place some pea shoots beside the veggies on top, then drizzle with the sauce.

 

One comment

  1. Shelley

    I made the millet/rice blend in my rice cooker, and added all of the powders/oil afterwards. I also just used the vegetables I had on hand and seared them in a pan (edamame and yellow squash). The result was INCREDIBLE! I also had some of the leftover tahini sauce on some beans/salsa/rice a few days later and it was SO good! There are endless variations on this recipe and I will definitely be making it again! A great easy meal :)

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