Edible Vancouver Island Jan/Feb 2023

B E E T R A N C H E R O S W I T H B L A C K R I C E A N D C H I P O T L E C R E M A

Brunch is served every day at Long Beach Lodge Resort, and there are few more idyllic ways to spend a lazy morning than sitting in The Great Room, watching the waves and enjoying chef Shaun Snelling’s fine fare. That includes this popular Mexican-accented dish. The pickled onions are also great in tacos and salads. And if you can’t find black rice, brown rice or farro would be a good substitute.

1 cup red wine vinegar 1 cup water 1/2 cup sugar 2 tsp salt 1 large red onion, thinly sliced

P i c k l e d o n i o n s

M E T H O D

In a small saucepan, combine vinegar, water, sugar and salt and bring to a boil. Remove from heat. Place onions in a non-reactive, heatproof dish and pour hot pickling liquid overtop. Set aside to cool and refrigerate until needed. (It can be stored in an airtight container in the fridge for 2 weeks.)

4 to 5 beets 1 Tbsp cumin seeds 1 Tbsp coriander seeds 1 Tbsp smoked paprika 1 Tbsp salt Bunch of cilantro stems

B E E T S

M E T H O D

In a medium saucepan, combine all ingredients and enough water to cover. Bring to a boil and then simmer on medium-low for 20 to 40 minutes, until beets are fork tender. Drain and set beets aside until cool enough to handle. Using a paper towel, rub off skins. Slice beets into 1/2-inch-thick rounds. Set aside.

2 cups black rice 1 tsp ground cumin 1 tsp smoked paprika

R I C E

M E T H O D

In a saucepan, combine all ingredients, add enough water and cook according to package directions. Set aside and keep warm.

1 cup sour cream Grated zest and juice of 1/2 lime Small bunch of cilantro, leaves only, chopped 2 Tbsp chopped chipotles in adobo

C h i p o t l e c r e m a

M E T H O D

Combine all of the ingredients in a bowl and mix well.

2 avocados, thinly sliced 8 eggs Crumbled tortilla chips, for garnish Cilantro leaves, for garnish

A S S E M B L Y

M E T H O D

Preheat oven to 375°F.

Place beets in a baking dish and warm up in oven for 5 minutes. Prepare eggs how you’d like them: e.g., poached, scrambled or sunny-side up. Divide rice among 4 plates, then top with beets, avocado and eggs. Drizzle chipotle crema overtop and garnish with pickled onions, crumbled chips and cilantro.

22 JAN/FEB 2023 EDIBLE VANCOUVER ISLAND