Fusion Barberry Rice with Vegan Meatballs
Ingredients:
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Forbidden Rice (Black Rice): 1 cup
Red Carrots: 2, chopped
Red Onion: 1/4, finely diced
Garlic: 3 cloves, minced
Barberries: 1/4 cup, washed
Tomatoes: 2, chopped
Tomato Paste: 1 tbsp
Lime Juice: 1/2 lime
Thyme, Cumin, Sumac, Salt, Pepper (to taste)
Vegetable Broth: 1/2 cup
Olive Oil and Avocado Oil: For cooking
Mushrooms: 4, chopped
Walnuts: 1/2 cup
Chickpea Flour: 1/4 cup
Nutritional Yeast: 2 tbsp
Turmeric: 1 tsp
Instructions:
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Cook the Forbidden Rice:
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Rinse the rice and cook it in water with a splash of oil for 30 minutes. Bring it to a boil, then lower the heat to medium, cover, and simmer until cooked. Add cumin if desired for extra flavor.
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Make the Tomato Sauce:
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Sauté the finely diced onion in avocado oil over medium heat. Add minced garlic and cook for 3-4 minutes.
Stir in turmeric, cumin, sumac, salt, and pepper, and cook for another 5 minutes.
Add chopped tomatoes and cook for 5 minutes until softened. Stir in tomato paste and blend the mixture until smooth. Set aside.
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Cook the Carrots:
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Sauté chopped carrots in olive oil until slightly crisp on the outside. Add vegetable broth, thyme, lime juice, salt, and pepper. Simmer until tender but still firm.
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Make the Vegan Meatballs:
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In a food processor, combine walnuts, mushrooms, nutritional yeast, chickpea flour, salt, pepper, and cumin. Blend until the mixture holds together.
Form into small balls and fry in a pan with oil until they are dark brown and crispy on the outside.
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Prepare the Barberries
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Wash the barberries thoroughly. Heat oil in a pan and fry the barberries for just a few seconds until they puff up slightly. Be careful not to burn them.
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Assemble and Serve
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Plate the cooked forbidden rice, top with the tomato sauce, sautéd carrots, vegan meatballs, and fried barberries. Garnish with additional thyme or sumac if desired.