Yearning for something delicious and healthy? Want to Spring Clean your diet? Gently 'detox' your Liver & Gallbladder with the ingredients within this recipe. This leafy green pilaf recipe balances all five flavors while nourishing the liver and gallbladder according to Oriental Medicine theory. I like to blend the apple cider based vinaigrette directly into the rice & beans while still warm (and absorbing fluids). Serve this dish either warm or room temperature. Add the veggies and greens just before serving for best texture. Sprinkle with a good finishing salt just before serving and little black pepper. When something in the recipe is highlighted that particular ingredient is essential to the therapeutic nutritional focus of nourishing Liver and Gallbladder health.
Cook 2 cups rice & bean blend* such as Lundberg Olde World Pilaf
While pilaf cooks dice the following and set aside. Add shortly before serving.
1 bunch radish: diced
1 green apple: diced
1-2 beets: shredded or diced
1 small red onion: diced
create a blend of bitter greens:
arugula
dandelion greens
romaine lettuce
Add the vinaigrette after rice & beans have finished cooking but still warm.
Vinaigrette
1/3 c Apple cider vinegar
4 TBSP flax seed oil
2 TBSP olive oil
2 garlic cloves, pressed
salt (Himalayan) to taste (be generous)
black pepper (fresh ground) to taste
1 TBSP stone ground mustard
This dish easily serves 8-10 people. Add more greens to include more people.
Let Yin Rising know what you think about this recipe.