Ingredients

The following ingredients have 2 Servings
  • 1/2 cup dried lentils
  • 1/4 cup wild rice
  • 1/4 cup prepared black beans (canned or re-hydrated)
  • 1/4 cup diced sweet yellow onion or shallots
  • 1+ cups arugula
  • 1+ cups spinach
  • 3 medium sized tabasco peppers or similar
  • 1/4 cup apple cider vinegar
  • 1/8 cup soy sauce
  • 2 tablespoons tahina (tahini)
  • herbs and spices: paprika, sage, salt, pepper, lemon juice, and parsley

Instruction

  • Begin by bringing water to a boil in a medium sauce pan. Add in rice and lentils and cook for about 7 minutes. Remove from heat. Let sit for 10 minutes and then move on.
  • In a large wok add apple cider vinegar, soy sauce, black beans, (1 tbsp) lemon juice, (1 tsp ea.) salt and pepper, and bring to a simmer. For better texture and flavour, add a bit of vegetable margarine.
  • Once well combined, mix in the rice and lentils, and then add the onions and sliced tabasco peppers. You may find you want to turn the heat up a little and stir fry, that's fine! Just make sure to keep stirring.
  • Once the sauce we made in the wok is mostly gone, add (1 tbsp) of your favorite oil and continue to mix until the onions have browned.
  • Once onions have browned on the edges turn the heat off and drizzle tahina onto the lentils and rice. Add a bit more lemon juice for extra flavour. Stir well.
  • In a large bowl add arugula together with the lentils and rice. Drizzle some extra oil and vinegar on top. Mix well and add to a smaller or salad bowl.
  • Pack a nice layer of spinach onto the top of the bowl and compress it a little. This is going to give us a means to spear our food with forks and still pick up all of the ingredients.
  • Place a plate, inverted, onto the bowl and invert the assembly, removing the bowl after. Garnish with parsley, sage, paprika, and black seasame seeds.
  • As always I recommend adding nutritional yeast flakes but it isn't in the core of this recipe.