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Rainbow rice

What you need: 
½ cup of brown basmati rice

few tablebspoons of olive or coconut oil

1 cup of water

a thumb of fresh ginger, peeled and finely chopped

½ fresh chilli, finely chopped

2 garlic cloves, peeled and finely chopped

1 onion or a large leek, finely diced

1 cup of carrots or butternut squash, finely diced

1 cup of a green vegetables (broccoli, green cabbage, spinach, courgette, kaleetc), finely diced or sliced

1 cup of red, yellow or green pepper, finely diced

large handful of purple sprouting broccoli or any other colourful vegetables, finely chopped/diced

1 lemon or lime

few glugs of soy sauce

handful of dessicated coconut, toasted

handful of cashew nuts or sunflower seeds (or both), toasted

handful of fresh basil, coriander and/or mint, roughly chopped
What you do: 

1. Add a little oil to a hot lidded frying pan. Add rice. Toast uncovered for a moment. Add a pinch of salt and the water, mix, lower the heat. Cover and cook for 25-40 mins, or until the water is absorbed.

2. In the meantime prepare your vegetables. Gloss a hot wok or heavy pan with oil. Tumble in the garlic, chilli, ginger, onion/leek and any firm vegetables, like carrots. Once soft, slowly add the other vegetables, leaving the delicate ones like broccoli until the end.

3. Once the vegetables are soft, but still with a crunch, add your rice. Add a good splash of soy, lime/lemon juice and some zest. Adjust seasoning to taste. Finish with toasted coconut, cashews or sunflower seeds and herbs.

Preparation Time: 
20 minutes
Cooking Time: 
50 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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