Darker Rice Bowl With Maple Roasted Parsnips

Source : www.riceselect.com

Grain bowls have been getting a great deal of consideration recently, and we couldn't be more joyful about it. Utilizing solid entire grains like dark colored rice, grain, and farro as the base of a dinner makes the dish ultra-empowering, since the body uses grungy starches for snappy fuel. Shockingly better, entire grains go about as a definitive clear canvas for included proteins, veggies, vegetables, and sauces. For this formula, we include maple-broiled parsnips, new fennel, dates, and zesty pumpkin seeds to a bed of dark colored rice for a madly fulfilling veggie lover supper. 

With regards to cooking an ache for commendable supper at home, the key is to tap a scope of flavor-rich fixings. Fortunately, this sound grain bowl does only that. Initially, we cook magnesium-stuffed pumpkin seeds in the stove with flavors like cinnamon, cayenne, and smoked paprika to make a crunchy finishing that accompanies a kick. Next, we hurl normally sweet parsnips and shallots with olive oil and maple syrup and cook them at 350 degrees until caramelized. 

The root veggie is then joined with healthy dark colored rice before the bowl is done off with invigorating cut fennel, slimy heated dates, and a citrus vinaigrette produced using new squeezed orange, tart rice vinegar and mint takes off. Yum.

Ingredients

• For the spicy pumpkin seeds:
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon kosher salt
• 1 teaspoon extra-virgin olive oil
• 1/3 cup pumpkin seeds (pepitas)
• For the rice bowl:
• 3 medium-size parsnips, trimmed, peeled, and quartered lengthwise
• 3 medium-size shallots, halved and thinly sliced
• 6 tablespoons extra-virgin olive oil
• 1 1/4 teaspoon kosher salt
• 1 tablespoon maple syrup
• 1 1/2 cups long-grain brown rice
• 3 cups boiling water
• 1/2 cup pitted, chopped dates
• 3 tablespoons fresh orange juice
• 2 tablespoons rice vinegar
• 1/4 cup finely chopped fresh mint leaves
• 1 fennel bulb stalks removed, halved, cored, and thinly sliced (chop some fronds for serving, optional)

• How to Make It

  Step 1

  Adjust an oven rack to the middle position and preheat oven to 400°F.
  Step 2

  To make the spicy pumpkin seeds: Whisk the cinnamon, allspice, cayenne, paprika, and salt in a small bowl. Stir in the oil until combined. Add the pumpkin seeds and toss to coat. Turn the seeds out onto a small square of aluminum foil, transfer the foil to a rimmed sheet pan, and toast the seeds in the oven until they are slightly puffed and fragrant, about 8 minutes. Remove from the pan and set aside.
  Step 3

  To make the rice bowls: Place the parsnips and shallots in a medium bowl and toss with 2 tablespoons oil and 1 teaspoon salt. Turn them out onto the sheet pan and roast until tender, 17 to 20 minutes. Transfer the vegetables to a large plate and toss with the maple syrup; reserve the sheet pan. Reduce oven temperature to 350°F.
  Step 4

  Wearing oven mitts, add the rice to the sheet pan, spreading it in an even layer. Pull the oven rack out partway, place the pan back on it, carefully add the boiling water, and sprinkle in the dates. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake until the rice is tender and the water is evaporated, 35 to 40 minutes. Remove the sheet pan from the oven and set it aside (keep it covered).
  Step 5

  Whisk the remaining 1/4 cup oil with the orange juice, rice vinegar, and remaining 1/4 teaspoon salt in a small bowl. Reserve 2 tablespoons and pour the rest over the rice. Add the mint, and fluff the mixture with a fork.
  Step 6

  Divide the rice among 4 bowls. Place the sliced fennel in a small bowl, add the reserved vinaigrette, and toss to combine. Top each rice bowl with equal amounts of fennel. Divide the parsnips and shallots among the bowls and garnish with the spiced pumpkin seeds and fennel fronds (if using).