Medium // 25 mins // Yields 2 1/2 quart

This dish is stunningly beautiful.  Jewel tones plated.  This is fancy food for festive occasions or foodie fun on a normal day.  Take some to work and wow the gang.  Electric colors, intense flavors – a true super food meal.

Large soup pot w/ lid
Small sauce pan w/ lid

Harvest Ingredients:
1 Med Onion, half moon slices
1 bunch Beets, roots, stems, leaves
1 Golden Apple, diced
1 Yellow Mango, diced
1 Black Plum, diced
1 Grapefruit, juice & zest
(Opt) 1 Small Fennel, thin slice or fine mince
(Opt) Blackberries from last week’s harvest

Other Ingredients:
2 Tbs Butter or Coconut Oil
1/2 Tsp Black Pepper
1/2 Cup Cream Sherry or Brewed Black Currant Tea
1 Can Coconut Milk
1/2 Cup water
1 Quart Organic Brown Rice, cooked
1/2 Tsp Sea Salt

Garnishes:  Aged Organic Balsamic Vinegar,
fresh herbs, edible petals, finest Parmesan 

Step 1:
Saute the onions in the butter & sherry w/ black pepper over med high until lightly caramelized & the sherry is fully reduced.  The onions will be golden and fragrant. For my favorite way to cook beets see our Gimme-A-Beet Recipe  I cook them the morning or night before I want to use them.  You can microwave them, steam them or oven roast them as you wish.

Step 2:
Meanwhile prep out everything else.  Rub the skins off the cooled beets & grate them.  I ended up w/ 2 cups grated beets.  Dice the fruit. Very thinly slice the beet stems for the best texture.  Julienne the leaves, supreme the grapefruit if you want to be fancy.  Or just juice & zest it.  The only fruit I peeled for this dish was the mango.  

Step 3:
Add the (optional) fennel, beet stems, coconut milk & cooked brown rice.  I used a 60/40 mix of short grain & sweet brown rice with a small handful of wild rice thrown in. Use your favorite rice blend or buy precooked organic brown rice.  Rinse out the can w/ the water, add that and the salt.
I used Lavender Sea Salt.  Simmer until fennel is tender and rice is creamy, then stir in all the remaining ingredients for 5 mins more.  

I garnished this dish w/ fennel fronds, fresh dill, basil blossoms, nasturtiums & some black berries from last week’s Hungry Harvest.  Everything green, purple & colorful I could find.  Also a wee drizzle of the finest Balsamic you can find adds an additional element of elegance to this tantalizing dish.