Like I said in the last post, rice bowls are my forever favorite. They can be enjoyed year round with anything from seasonal veggies, curries, proteins or made sweet w/ fruit! It’s like whatever you make with rice becomes a beautiful love letter for your tastebuds- the rice its envelope sealed with a kiss (I’m really high writing this right now). What I’m trying to say is, whatever you make with rice usually becomes the star the show so the more flavor and depth you can incorporate into it the better it will become. That being said it really doesn’t take much to make these winter vegetables vibrant and delicious. I like to focus on building flavor for each main ingredient then combining them in a dish so every bite is bursting with uniqueness. I feel like putting spice on things is pretty intuitive so I didn’t really bother to put measurements in. Put as much or as little of each one as like. As always, this is just to help get inspired! These are super simple to infuse with a little butter or oil and can be made with whatever you have in the fridge.
Strain Pairing:
A warm and cozy winter strain for me this year had been Gorilla Glue #4. It’s an OG staple strain that has some of the best relaxing body effects that keeps me calm without completely knocking me out. It’s also a great one for period cramps which is when I tend to also crave more nourishing, iron rich meals like this one. The terpene Caryophyllene is found in gorilla glue and is best known for its anti-inflammatory properties. It is also found in spices like clove, rosemary, sage, and turmeric- which we’ll use in this! All of these combined makes this dish the perfect nourishment for the sensitive time of my cycle.
Cannabis Ingredients:
- 1 tbsp Infused oil, butter, or coconut oil
Serving size – about 4 @ 15 mg each
Ingredients:
Squash –
- 1 Acorn squash, cut in half and cleaned
- Regular or infused olive oil or coconut oil
- Salt
- White pepper
- Paprika
- Turmeric
- Pinch of nutmeg
- Spring of rosemary (optional)
Broccoli –
- 1-2 heads of broccoli, chopped (save stems for roasting)
- Ice cubes
- Salt
- White pepper
- Paprika
- Rice vinegar
Mushrooms –
- 1 pack of cremini mushrooms or any of choice, lightly chopped
- Olive oil
- Salt – I also added a pinch of truffle salt
- Black pepper
- Turmeric
- Crushed sage
- Clove
- Soy sauce
- Worcheshier sauce
- White wine (optional)
Rice –
- 2 cups water
- 1 cup rice, rinsed
- Salt
- Rice vinegar
Extras –
- Head of garlic
- Sesame seeds for garnish
- Egg
Equipment:
-= 1 baking tray
- Parchment paper
- 2 small pots
- 1 large pan
Recipe:
- Preheat the oven to 400 degrees
- Line a baking tray with parchment paper
- Place the acorn squash halves (facing up) and broccoli stems on the sheet. Drizzle with olive oil and season
- If you’re also roasting garlic, simply cut off the top and drizzle some olive oil over the cloves. Add a pinch of salt then lay it face down.
- Place in the oven and bake until the squash is tender. About 35-40 minutes
- Begin heating two small pots of water. One for the rice and one with salty water to blanch the broccoli. Prepare an ice bath
- In a separate pan, begin cooking the mushrooms on medium heat with some olive oil and salt. After a couple minutes stir the mushrooms, add in the rest if the spices then leave alone for about 5 minutes while they get tender
- At this point the pots of water should be boiling. In the rice pot- add in rice, cover, and reduce heat to simmer until done (about 11 minutes). In pot two- add in the broccoli for about 1 minute. Once the broccoli looks bright and vibrant immediately add it to the ice bath. Strain & set aside
- Add a few splashes of worcheshier and soy sauce to the mushrooms to deglaze the pan. Optionally add in a little splash of white wine and let the mushrooms cook down for another few minutes on low-medium heat. Once the liquid has mostly cooked out and the mushrooms are tender set them aside in a bowl
- Using the same pan, bring the heat up to medium-high and addd in the broccoli. Drizzle with some olive oil and some spices. Sauté for about 5 minutes until slightly charred but still vibrant
- Reduce the heat to low. Pile all the broccoli on one half of the pan then re-add the mushrooms to the other. This will help it all warm until everything is ready
- At this point the rice should be ready and the squash is close. Lightly add in some vinegar to your rice, stir gently and keep covered.
- Once the squash is done it’s time to assemble the bowls! First add the rice, then add your veggies. You can easily add the garlic by squeezing it out of the top!
- At this point you can add whatever you want like a runny egg and an infused sauce!
