Asian-Rice-BowlBelton Asian Rice Bowl: with edamame, Brussels sprouts, Asian pear, caramelized kimchi, wasabi pea-crusted tofu, daikon-herb slaw, peanuts, poached egg
Melissa-MangoldMelissa Mangold

Looking for a flavor-forward dish that answered the need for a gluten-free, dairy-free, healthy menu option, Executive Chef Melissa Mangold landed on the Belton Asian Rice Bowl. “It’s a perfect balance of spicy, sweet and salty with a hint of acidity,” she says. Visually inviting, this feel-good build starts with a base of Taiwanese long-grain rice. She adds edamame, kung pao Brussels sprouts, Asian pear, homemade caramelized kimchi of purple daikon and napa cabbage and triangles of wasabi pea-crusted tofu. “We decided to caramelize the kimchi to bring out the flavors and to bring some warmth to the dish,” says Mangold. A spicy slaw of daikon radishes and carrots, fresh herbs and a squeeze of lime add zest, while a crispy peanut crunch and a poached egg finish the dish. “You can take this bowl to the next level by adding our specialty Korean-braised short rib option,” she says. “I was amazed at how popular this dish has become among both tourists and our year-round local Montana following.”

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