1 cup of Red Rice
1 bunch of Beet Greens (Chard, with the bottom of its stalks removed, works too)
1 Shallot, diced
3 tbsp of Greek Yogurt
A few tsp Sumac
½ bunch of Spring Onions, sliced thinly
2 tsps of Cumin
½ lb of Sunchokes, wiped clean and cut into ¼ inch slices
A few tbsp of Rosemary leaves, roughly chopped
The juice of half a Lime
Preheat oven to 375°. While the oven heats up, add a cup of red rice to a pot with two cups of water. Bring to a boil over high heat. When the rice and water are at a rolling boil, cover the pot and turn down to a simmer for about 20 minutes.
When all of the water has been absorbed, remove the pot from the heat, add the cumin and allow it to sit and steam with the lid on for about 10 minutes. After 10 minutes, fluff the rice with a fork.
While the rice cooks, toss the sunchoke slices with a glug of olive oil and rosemary and spread in a single layer on a baking sheet. Bake for about 20 minutes, until the sunchokes start to turn golden brown and their edges are crispy.
In a small pan, heat 2-3 tablespoons of olive oil. When the oil is hot, add the shallots and cook for about 3 minutes, until the shallots start to turn golden brown and translucent. Add the beet greens at this point and turn the heat to medium. Turn with tongs to distribute the shallots and olive oil. Cook the greens until they’re tender—about 7-10 mins—and finish with a tablespoon of lime juice.
When the greens, rice and sunchokes are done, assemble the bowl. Start with a base of rice and add the greens and sunchokes. Add a dollop of Greek Yogurt and sprinkle the sumac on the yogurt. Finish with a handful of scallions, a sprinkle of flakey salt and freshly ground black pepper.