I love rice, but aside from risotto, I rarely make it the centerpiece of a meal. Since looking at Derrick and Melissa’s yummy rice bowl (which also inspired my attempt at stuffed squash blossoms), I’ve wanted to change that, and I finally did last night.
The base of the dish was Bhutanese red rice, a short-grained, nutty variety that is a gorgeous deep brownish-red. The add-ins I chose had a decidedly Italian flair: the rest of the cranberry beans we bought at the Greenmarket over the weekend, a few toasted pine nuts, some diced and lightly sautéed zucchini and Rocambole garlic, chopped raw heirloom tomatoes and basil from our garden, all dressed with a bit of olive oil and fresh lemon juice.
This was a real hit – a beautiful mix of textures, colors and flavors which combined to make a simple but satisfying meal. This is a dish that will lend itself very well to seasonal variation, and what a great way to use up the little odds and ends hanging around in the veggie bin.