Several weeks ago I
received my first sample box of products to try from The Very Good Butcher in Victoria, BC. The patties were east to tuck into a meal as was the taco stuffer, but I started to want to stretch my wings and get more inventive. Fortunately their website as a ton of recipe ideas for each product.
In scrolling through the list, I was taken by the idea of a rice bowl topped with their seasoned, shredded jackfruit and a fresh, crispy veggie salad. While there was a recipe available, I wanted to use things I had in my own cupboard, so just trusted my instinct and threw caution to the wind.
I didn't get the veggies julienned as small as the examples I saw, but they were still bite size. And to dress them I kept it simple, using a wonderful treasure I had in my fridge for occasions like this - Blue Dragon Vietnamese Sauce. I love sprinkling it on numerous dishes and it was perfect to dress the fresh veggie salad. This recipe is Vegan except for the Vietnamese sauce which has anchovy extract, in it. So if you want Vegan you'll need to come up with a different sauce for the salad.
I washed the rice and
started it cooking, then prepared the veggies. Once the rice was done I gently warmed the Jackfruit (didn't take long), then started assembling the rice bowls. This was a wonderful tasty, meal with both warm, savoury parts and cool, crunchy bits. Of the products I've tried so far from The Very Good Butcher, this is my current favorite. Sadly only 1 package came in my sampler box. I'd like to try the pizza recipe next time.
If you want to try making this totally from scratch I'll put a link at the very bottom to a recipe, but please be aware this is not one I have tried, so no idea how good it is. The seasoned, shredded jackfruit I received plus the store bought sauce together made this whole dish super simple to pull together. And best of all my husband enjoyed it as much as I did.
= = = =
Pulled Jackfruit Rice Bowl with Shredded Veggie Salad
Rice Bowl -
1 pkg. The Very Good Butcher Shredded Jackfruit
1 C Rice - your favourite
2 C Vegetable Broth (or the amount recommended to cook your rice)
Shredded Veggie Salad (see below)
Shredded Veggie Salad
1/3 to 1/2 cup of each (this is a rough estimate) of the following veggies cross cut into bite-size lengths if needed, then prepared as noted.
- Red Cabbage - Either cut in thin threads or diced
- 1/2 of a small red pepper - Julienned
- 1 Mini cucumber - Julienned
- 2 Large Radishes - Julienned
- 3 Green onions - cross sliced, include some of the dark green tops
- Fresh Cilantro Leaves - coarsely chopped
6 T Blue Dragon Vietnamese Sauce (this is approximate, use more or less to your taste)
Cook rice in broth according to package directions.
While the rice is cooking, prepare all the veggies and combine in a bowl. Sprinkle with Blue Dragon Vietnamese sauce, toss well and taste. If you want more zip, sprinkle on a little more sauce and toss again. Set aside.
When the rice is cooked, gently heat The Very Good Butcher Shredded Jackfruit on the stove or in the microwave. You only need to heat it through, so don't over cook, and be sure to cover it while heating as you don't want it to dry out.
To assemble, set out 2 plates. Top each with rice, then top one size with the warmed Jackfruit and the other side with the Shredded Veggie Salad. Serve with additional sauce.
= = = =
Post a Comment