This week for dinner I made a recipe for A Bowl Of Gratitude, a delicious rice bowl from Cafe Gratitude in San Fransisco. And, wow, was it good. I made it basically as this blog describes, but I was all out of hearty greens and used cilantro instead. I also used avocado rather than egg. It was like an avocado roll in bowl. So good! "I am grateful!" were the first words out of my mouth when I finished this. Here is the basic recipe copied below:
A Bowl Of Gratitude
- Cook 1 cup of red Bhutanese rice
- In a large skillet, saute onions and garlic. Add greens and a little water to steam.
- In a small bowl whisk together orange juice, tamari, vinegar, olive oil, sesame oil salt, and pepper.
- Add the sauce and rice to the skillet and stir together. Sprinkle on sesame seeds and serve with sliced avocado and a shredded nori sheet.
- 4 T. orange juice (freshly squeezed if you can get it!)
- 1/4 t. salt
- 1 T. olive oil
- 1 T. tamari (wheat-free soy sauce)
- 1 T. rice vinegar
- 1/2 t. toasted sesame oil
- 1 T. olive oil or coconut oil
- 1/2 onion, chopped
- 1 serrano chile, finely chopped
- Pinch of salt
- 4 small garlic cloves, pressed or minced
- 2-3 tightly packed cups of greens (such as collards or kale)
- 2-3 cups cooked black Chinese “forbidden” rice (or other nutty rice – brown or red Bhutanese)
- 2 large or 3 small scallions, coarsely chopped
- 1 ripe avocado (or 3 eggs)
Super delicious! Makes good leftovers too.