The rice bowl needed a color burst to meet my requirements. Re-imagined from a recipe found @ 86lemons.com. I used a good mixture of spring greens for this recipe. If you prefer, the greens can be served raw. The heat from the hot cooked rice will slightly wilt the raw greens in the rice bowl. Just be sure to rinse, drain and dry the greens well before eating.
1DRESSING: Whisk together the dressing ingredients in a non-reactive prep bowl and set aside. It is best to prepare the dressing at least 1 hour in advance.
2Cook the rice (quinoa, farro, couscous, etc.) and set aside.
3GARNISHES: Arrange the garnishes on another serving platter in individual prep bowls.
4VEGGIES: (Original recipe specifies steaming the broccoli for 3 to 5 minutes, just until tender.) I chose to stir fry the broccoli in a little bit of oil on medium heat for about 3-4 minutes in a wok until broccoli started to brown on the edges. Next lower the heat to medium-low and add the garlic and greens, stir frying for about 1 minute or until the garlic is fragrant and the greens start to wilt. Transfer to a serving platter.
5TO SERVE: For each rice bowl, spoon some of the broccoli/greens mixture into the bowl. Add a serving of the cooked rice, a spoonful of beans, garnishes and finish with a drizzle of the dressing.