After a long day, comfort often comes in a simple, colorful bowl. The warmth of rice, the crunch of fresh vegetables, and the rich, slightly nutty flavor of seared Chiko come together in perfect balance – a meal that nourishes both body and mind.
A rice bowl is generous in every season.
In spring, brighten it with young carrots and peas; in summer, zucchini and peppers; in autumn, Brussels sprouts; and in winter, cabbage or broccoli.
Keep it vibrant and varied. Lightly steam the vegetables – just enough to keep them alive, breathing, and crisp.
Cut the Chiko into cubes and sear it quickly until golden and crisp on the edges.
Cook the rice and black lentils separately – together they form a strong and satisfying base.
Once everything is ready, start layering.
Rice as a soft foundation, then lentils, vegetables, and Chiko.
Finish with a sprinkle of walnuts for an extra source of plant protein.
Add a splash of soy sauce, a squeeze of lime, or a spoonful of tahini – each to your own taste, no rules, just intuition.
INGREDIENTS
- Rice
- Black lentils
- Seasonal vegetables
- Walnuts
- Grashka Chiko
- Olive oil
- Salt, pepper
- (optional: soy sauce, tahini, lime)
No need for a scale. Let this bowl be yours – your rhythm, your flavor.
Follow your intuition – sometimes that’s where perfection hides.
Enjoy your meal!
The knife is made by the local brand Sikuri, and the marble cutting board and kitchen cloth are by the local brand Ljuba Ada.