Ingredients

Salad with beet greens:

• 2 poached eggs
• bunch of young beet green leaves
• 2 tablespoons toasted sesame
• 1 tablespoon toasted almonds
• sauce: 2 tablespoons soy sauce, 1 teaspoon sesame oil, 2 teaspoons rice vinegar or lime juice, 1 teaspoon sugar
• fresh cilantro

Rice and spinach dumplings:

• 150 g black whole grain rice (weight after cooking)
• 180 g spinach
• 60 g rice flour or potato or wheat flour
• 1 raw egg
• 1 tablespoon olive oil
• spices: chili to taste, 1/2 teaspoon each ground cumin and cardamom
• 3 cm piece of peeled ginger root
• 1 clove garlic

Preparation

1. Salad: Pour soy sauce, sesame oil, rice vinegar or lime juice to the bottom of a bowl, add sugar and mix. Place rinsed and dried beet green leaves on top (chop the larger ones). Mix just before serving, arrange on plates, place a poached egg on top, sprinkle with toasted sesame and almonds and fresh cilantro.
2. Poached eggs: Bring water with vinegar and salt to a boil in a pot or deep skillet to a height of about 6 - 8 cm. Break the eggs into a bowl and then pour them into the boiling water. Cook over medium-high heat for about 1.5 - 2 minutes until the entire white is set and the yolk remains runny.
3. Rice and spinach dumplings: Cook the rice according to the package instructions (usually black whole grain rice cooks for 25 - 30 minutes), mix with finely chopped spinach, flour, egg, oil, spices, ginger grated on a fine grater and garlic. Knead the ingredients by hand for about 1 - 2 minutes until the mixture is moist enough to easily form into balls.
4. Form approximately 9 balls from the mixture. Line a steamer vessel or basket with a perforated circle of parchment paper. Once the water in the vessel boils, arrange the balls and cook covered over medium-high heat for 15 minutes. Arrange on plates, drizzle each ball with 1 tablespoon soy sauce and 1 teaspoon cold-pressed olive oil.