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🍽️ Colorful Rice Bowl with Oven-Roasted Beetroot, Chard, and King Oyster Mushrooms

626 kcal · 30 min · 4 servings

Ingredients

• 250 g ORYZA (natural & wild rice)
• salt
• 8 small beetroot bulbs (approx. 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 chard
• 400 g herb oyster mushrooms

Instructions

1. 1. Bring 500 milliliters of water with a pinch of salt to a boil in a pot.
2. 2. Add the ORYZA Natural & Wild Rice to the boiling water and stir once.
3. 3. Cook the rice on low heat with the lid on for 25 to 30 minutes.
4. 4. Remove the pot from the heat and let the rice rest covered.
5. 5. Wash the beetroot thoroughly and peel it.
6. 6. Cut the beetroot into wedges.
7. 7. Place the wedges in a baking dish.
8. 8. Drizzle the beetroot with 3 tablespoons of olive oil.
9. 9. Wash the thyme and shake it dry.
10. 10. Finely chop the thyme.
11. 11. Season the beetroot with salt, pepper, and one-third of the chopped thyme.
12. 12. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius; gas mark 3).
13. 13. Bake the beetroot in the preheated oven for about 20 minutes.
14. 14. Use a sharp knife to cut off the peel and white pith from the orange.
15. 15. Cut out the orange segments in wedges, catching the juice as you go.
16. 16. Squeeze the remaining juice from the empty orange peel.
17. 17. Cut the orange segments into small pieces.
18. 18. Whisk the yogurt with the orange juice, walnut oil, and nut butter.
19. 19. Season the yogurt mixture with salt, pepper, and one-third of the thyme.
20. 20. Stir half of the orange segments into the sauce.
21. 21. Set the rest of the orange segments aside.
22. 22. Toast the walnuts in a hot pan without fat for 3 minutes over medium heat.
23. 23. Chop the toasted walnuts and set them aside.
24. 24. Wash, clean, and slice the chard into strips.
25. 25. Clean the king oyster mushrooms and slice them.
26. 26. Heat 1 tablespoon of olive oil in the pan.
27. 27. Sauté the white part of the chard for 5 minutes over medium heat.
28. 28. Add the green leaves and simmer for another 5 minutes.
29. 29. Season the chard with salt and pepper.
30. 30. Remove the chard from the pan and set it aside.
31. 31. Heat the remaining olive oil in the same pan.
32. 32. Fry the mushrooms for 7 minutes over medium heat, turning them to cook evenly.
33. 33. Season the mushrooms with salt, pepper, and the remaining thyme.
34. 34. Fluff the cooked rice with a fork.
35. 35. Divide the rice, chard, mushrooms, and beetroot among 4 bowls.
36. 36. Drizzle everything with the yogurt dressing mixture.
37. 37. Top with the reserved orange segments.
38. 38. Sprinkle the chopped walnuts over the top.

Nutrition per serving

• kcal: 626
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 74 g