The Beach in the winter

Wouldn't we all want to be on a warm and sunny beach instead of facing a chilling winter day of -20degree weather? Okay, so it's not all that bad outside if and when you bundle up. I don't mind winter that much, but I do mind it when it's early April and I'm anxious for spring to arrive and a heavy snowfall meets me at my doorstep, that's usually my tipping point. You know what I'm referring to...when the end of March rolls around and there is a hint of spring like weather. All the snow has finally melted, there are more and more sunny days and then April fools here's another 10cm of snow.


Well, it's not late march and Winter is just getting started, I do appreciate the seasons. I appreciate winter, and I enjoy curling up and reading a good book in a toasty warm home. But tut-tut my friend, what's that you say, you'd rather be at the beach? Don't look so sad, we can still go to the beach in the winter. Last week I went out to dinner to one of my favourite restaurants called Fresh. I ordered a rice bowl called The Beach. I was surprised at how flavourful it was. So here I am bringing The Beach to you. A few years ago I had purchased their cookbook Fresh at Home, and as soon as I got home I looked up this recipe. I had never made it before. Now this recipe does call for eggplant, sunflower sprouts, sun dried tomatoes, but since I didn't have those at hand and its very cold out(-20 degrees), I made some substitutions and adjustments. ;-) Such as, roasting the red peppers, blanching some rapini, and adding some baby romaine lettuce.




The Beach Rice Bowl.

6 slices eggplant (replaced with Rapini)
6 slices sweet potato
6 slices red pepper (oven roasted and not grilled)
6 tbsp olive oil
2 cups uncooked brown basmati rice
3 tbsp tamari
2 tsp mixed herbs
6 marinated sundried tomatoes (omitted)
6 slices avocado (omitted)
2 cups sunflower sprouts (replaced with baby romain lettuce)
2 wedges lemon

Marinated Sun-dried tomatoes
2 cups filtered water
1/2 cup sun-dried tomatoes
1/2 cup olive oil
1/2 tbsp mixed herbs

-Bring water to a boil in a pot.
-Add sun-dried tomatoes and remove from heat.
-Let sit until tomatoes are tender, about 20 - 20 mins. Drain
-Mix olive oil and mixed herbs; pour over tomatoes

Mixed Herbs recipe
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried marjoram
1 tbsp dried dill
1 1/2 tsp dried rosemary
1 1/2 tsp dried sage
Combine all ingredients in a bowl. Mix well. Store in an airtight container.

-Cook rice and set aside.
-Brush eggplant, sweet potato and red pepper with 1 tbsp olive oil. Grill or broil for 5 - 10mins, until tender turning vegetables midway. Set aside. Or grill sweet potatoe, roast red pepper in oven and blanch rapini and set aside.
-Divide cooked rice between 2 large rice bowls and drizzle both with 2 tbsp olive oil and 2 tbsp tamari. Sprinkle with 1 tsp mixed herbs.
-Arrange vegetables on rice.
-Drizzle remaining 3 tbsp olive oil and 1 tbsp tamari. Sprinkle remaining 1 tsp of mixed herbs.
-Garnish with lemon wedges and serve.

Serves 2.