Carrot Rice Bowl with Goat Camembert and Dill Walnut Dressing

Ingredients

• 250 g ORYZA (brown rice)
• Salt
• 2 red onions
• 200 ml white wine vinegar
• 1 tsp Honey
• 1 pinch chili flakes
• 1 tsp black peppercorns
• 2 carrots
• 6 tbsp Olive oil
• 0.5 bunch dill (10 g)
• 2 tbsp walnut kernels (30 g)
• 1 tbsp dried cranberries (15 g)
• 1 tbsp Lemon Juice
• Pepper
• 1 roll goat Camembert (150 g)
• 50 g Baby Spinach
• 2 tbsp Pumpkin seeds (30 g)

Instructions

1. 1.

   Add brown rice to 500 ml boiling salted water and stir once. Simmer on low heat in a covered pot for 25–30 minutes until the rice absorbs the liquid.

2. 2.

   Meanwhile peel onions and slice into thin rings. Combine with vinegar, honey, chili flakes, peppercorns, and a pinch of salt in a jar. Stir and cover in the refrigerator for 30 minutes to marinate.

3. 3.

   While that rests, peel carrots and grate coarsely. Heat 1 tbsp oil in a pan and sauté carrot shreds over medium heat for 3 minutes. Season with salt, remove from heat, and set aside.

4. 4.

   Wash dill, shake dry, trim tips, and chop. Chop walnuts and cranberries as well. Mix dill, walnuts, cranberries with remaining oil, lemon juice, salt, and pepper.

5. 5.

   Fluff rice in the pot with a fork, fold in carrot shreds, and let sit covered on a turned-off stove for 5 minutes.

6. 6.

   Slice goat Camembert into 1.5–2 cm thick slices. Arrange on parchment-lined baking sheet and grill in preheated oven using the broil setting for about 5 minutes.

7. 7.

   Drain marinated onions from the refrigerator, place in a sieve to drain. Toss baby spinach with a quick rinse and dry shake. Roughly chop pumpkin seeds. Assemble bowls by layering rice, spinach, onion rings, and goat cheese. Sprinkle pumpkin seeds on top. Drizzle dill walnut dressing over each bowl and serve.