Sunrise over Yumbini
This is a fun recipe to make you laugh after a long day. You can make it with any Yumbini flavor and an endless variation of vegetables. Whatever you choose, create your own sunrise and welcome yourself to a whole new day full of possibilities!
Servings: 2
Ingredients
- 1-3.5oz pkg Yumbini Quick Beans and Rice prepare according to package directions
- 3-12 Small, round vegetables baby squash, cherry tomatoes, small potatoes, carrot slices, cucumber slices
- 10-12 Long spear shaped vegetables whole green beans, asparagus, sliced bell pepper, carrots/cucumber/zucchini sliced lengthwise, celery
Instructions
- Prepare Yumbini according to package directions and set aside
- Prepare the"round" vegetables. I started with these adorable baby patty pan squash from the farmer's market.
- Cut vegetables into workable, bite sized pieces (cut tomatoes in half, slice larger vegetables such as carrots into rounds, quarter patty pan squash).
- If desired, pan fry vegetables in a few teaspoons of vegetable oil. (Vegetables can also be quickly blanched – see below.)
- Prepare the "spear" vegetables. Trim and cut into long "ray" shapes. Cut off tough stem ends of beans, carrots or asparagus but keep the pointy ends.
- Vegetables can be left raw, or if you wish, blanch them quickly. Bring a pot of water to boil. Drop in the vegetables and boil for exactly 3 minutes. Drain and rinse with cool water.
- Assemble your sunrise on a large plate or platter. Pile the Yumbini on the bottom half, leaving a "horizon" horizontally across the middle of the plate. Arrange the sun rays, then add smaller vegetables along the bottom. Experiment and have fun!
- If desired, serve with a tangy sauce such as viniagrette or a combination of yogurt, lemon juice, lemon zest and bit of oil.
