Rice, brown, long-grain, raw 1 cup
2 cup vegetable stock
Olive Oil (Not Inc) 2 tb
kholrabi 1 small
4 tbsp Organic Apple Cider Vinegar
1 tbsp Mustard, Dijon
1 tbsp Maple Syrup
¼ tsp Cayenne pepper, ground
1 tsp Coriander
Combine rice and stock in a medium sized pot and bring to a boil. Reduce heat and bring to a simmer with the lid on. Simmer for 45 minutes.
Slice your kohlrabi very thinly and add the provided dressing. Let sit room temp while moving onto the next step.
Slice your peaches into wedges and cut your shallots into thin rings. Heat oil in a frying pan and add your shallots.
Sautee for 2-3 minutestill aromatic. Add your peaches, flesh side down.
Cover with a lid and cook for 6 minutes till caramelized. Take off heat.
Now is the time tocook your bacon (if using) or any other protein. Pan fried tofu is also delicious.Fluff your rice and mix in the kholrabi and your spinach with all the dressing as well.
Place into two bowls and top with your carmelized peaches and shallots.
Place your protien/cheese (if using) on top and enjoy.