Rice Bowl with Baked Beetroot, Swiss Chard and Herb Mushrooms

Ingredients

• 250 g Oryza (brown & wild rice)
• Salt
• 8 small beetroot bulbs (≈800 g)
• 5 tbsp olive oil
• 4 sprigs thyme
• 1 orange
• 200 g yogurt (3.5% fat)
• 1 tsp walnut oil
• 1 tbsp nut butter (15 g)
• Pepper
• 3 tbsp walnut kernels (45 g)
• 1 stalk Swiss chard
• 400 g herb mushrooms

Instructions

1. 1.

   Bring 500 ml salted water to a boil for the rice. Add Oryza brown & wild rice, stir once and simmer on low heat in a covered pot for 25–30 minutes. Remove from heat and let stand covered.

2. 2.

   Meanwhile clean, wash and cut beetroot into strips. Place strips in a baking dish and drizzle with 3 tbsp olive oil. Wash thyme, shake dry and chop. Season beetroot with salt, pepper and one‑third of the thyme. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.

3. 3.

   For the dressing, fillet the orange: cut off the peel so that all white pith is removed. Separate the flesh segments with a knife, catch the juice and squeeze out any remaining juice from the fruit. Cut the fillets into small pieces.

4. 4.

   Whisk yogurt with orange juice, walnut oil and nut butter; season with salt, pepper and one‑third of the thyme. Fold in half of the orange fillets, set aside the rest. Toast walnuts in a hot pan without fat for 3 minutes over medium heat, chop and set aside.

5. 5.

   Clean, wash and slice Swiss chard into strips. Clean mushrooms and slice. Heat 1 tbsp olive oil in a pan; first sauté the white part of the chard for 5 minutes over medium heat. Add the greens and cook another 5 minutes. Season with salt and pepper, remove from pan and set aside. In the same pan heat remaining olive oil. Cook mushrooms for 7 minutes over medium heat, turning all sides. Season with salt, pepper and remaining thyme.

6. 6.

   Fluff rice with a fork. Arrange rice, chard, mushrooms and beetroot in four bowls; drizzle with dressing, top with remaining orange fillets and sprinkle walnuts.