VEGETABLES AND SHORT GRAIN BROWN RICE

SERVES 4
I like to soak the rice overnight adding a little lemon juice, if you forget then a couple of hours will do. Presoaking the rice reduces the phytic acid content in it’s bran making it more digestible It also gives the rice a richer texture.

INGREDIENTS
3 cups cooked brown rice
1 tbs of coconut oil or gee
2 carrots, diced
2 celery sticks, sliced
Spring onions, sliced
1 medium size courgette, sliced
A handful of broccoli or cauliflower florets
Any other vegetables of your choice
1 beaten egg
Half a cup of reduced salt, gluten free vegetable bouillon
1-2 tablespoons of tamari sauce

METHOD
RICE
Place presoaked rice in 6 cups of water
Bring to the boil, cover and simmer for about
40 to 45 minutes.

VEGETABLES
Sauté onions in the oil or gee until soft
Add carrots, sauté 3 minutes
Add the other vegetables leave courgette last
Add rice plus bouillon and mix well
Cook on low heat 10 minutes
Add tamari .cook 5 minutes
Mix in beaten egg and serve.

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