When Rice is More Than Rice
The Tabouli Bowl at The Butcher’s Daughter is the veggie-based Right Rice
“It was a thrill and a treat to create something good enough that one of your favorite restaurants will want to feature it.” RightRice® Founder and CEO Keith Belling had this to say about the RightRice collaboration with the hip and forward-thinking plant-based restaurant The Butcher’s Daughter.
The Menu collab: A RightRice® Tabouli Bowl created by The Butcher’s Daughter Executive Chef Richard Rea. The complex array of flavors includes mint and cilantro, micro greens, radishes, asparagus, and avocado. Dairy or vegan feta is the salty and savory garnish on top. The debut bowl is a popular choice, and one that features a pay-it-forward component. A percentage of sales support No Kid Hungry, a campaign run by the nonprofit organization Share Our Strength, which is focused on ending childhood hunger and increasing access to nutritious food. So we already love the Tabouli Bowl, even before tasting it. Then upon tasting, the love affair is complete.
What Makes RightRice Unique
But let’s talk about the base of the bowl. What makes RightRice different from the rice we already know and love? Belling, the founder and former CEO of Popchips, turned his attention from snacks to rice because, well, he loves rice as much as he enjoys chips. Finding himself eating less rice and longing for a more nutrient-dense version of this staple food, he spearheaded an effort to create a plant-based ready-to-eat food that could fill the role of rice in recipes. The blend of rice, along with lentils, chickpeas, and peas means that RightRice can proclaim that it is made of vegetables while containing fewer net carbs, more protein, and even more fiber than white rice. And the protein is a complete protein due to the blend of legumes and grains in the mix.
If you’re not planning an excursion to Abbot Kinney in LA to order from the menu at The Butcher’s Daughter, you can DIY your own bowls. Pick up Original, or thoughtfully seasoned Lemon Pepper, Spanish, or Garlic Herb and start experimenting.
For more information about RightRice®, visit: RightRice.com
For more information about The Butcher’s Daughter, visit: thebutchersdaughter.com.
Felicia Tomasko has spent more of her life practicing Yoga and Ayurveda than not. She first became introduced to the teachings through the writings of the Transcendentalists, through meditation, and using asana to cross-train for her practice of cross-country running. Between beginning her commitment to Yoga and Ayurveda and today, she earned degrees in environmental biology and anthropology and nursing, and certifications in the practice and teaching of yoga, yoga therapy, and Ayurveda while working in fields including cognitive neuroscience and plant biochemistry. Her commitment to writing is at least as long as her commitment to yoga. Working on everything related to the written word from newspapers to magazines to websites to books, Felicia has been writing and editing professionally since college. In order to feel like a teenager again, Felicia has pulled out her running shoes for regular interval sessions throughout Southern California. Since the very first issue of LA YOGA, Felicia has been part of the team and the growth and development of the Bliss Network.