Brown rice with chopped fresh raw veggies and an Indian inspired creamy dressing For a speedy week night dinner, cook the rice the previous day. This can easily be stretched to feel more mouths, depending on how much rice you add to the chopped veggies.
Recipe type: Salad
1 large stick of celery
1 large carrot
1 medium capsicum
½ cup baby frozen peas
½ cup frozen corn
12 green beans, steamed and sliced
2 fat spring onions, sliced
½ cup raisins or sultanas (optional)
4-6 cups cooked brown rice, chilled or at room temperature
South American deliciousness in Incan Salad: Quinoa, Sweet Potato, Rice, Corn and Beans with an avocado, lime and chilli sauce. Sprinkled with some spring onion greens, chopped coriander leaves and hemp seeds. This one will keep you full for hours!
1 tsp semi dried chopped chillies (Gourmet Garden brand) - or to taste
1 heaping teaspoon rice malt syrup or other liquid sweetener
zest of a lime
To make this salad really easy to throw together, peel, dice and roast your sweet potato the night before or earlier in the day, then refrigerate.
You could also cook your grains too and refrigerate so you don't need to wait for your grains to chill before assembling the salad. You can also leave out the rice altogether and double the quinoa but as it's quite an expensive ingredient this does help to cut the cost!
You can cook brown rice and quinoa together in a rice cooker, just combine the ½ cup quinoa and ¾ cup dried grains with 2 cups water.
Make the dressing by blitzing all ingredients apart from the lime zest in a blender, or jug and a stick blender, or a fork and some elbow grease will do the same job. Stir in the lime zest, taste and adjust the salt / lime juice etc to your taste. It should be quite tart to contrast with the sweetness from the potato.
In a very large bowl, combine the rice, quinoa, sweet potato, beans, corn and cubes of potato and combine well. Stir through the onions and coriander - or leave in bowls if you have sensitive taste buds around the table so everyone can add their own.
Serve with the sauce and hemp seeds to sprinkle if liked.
Put the quinoa on to cook - rinse well first in a fine sieve, and use double the volume of water (or prepare earlier, and refrigerate). Once cooked, place in a large wide bowl to cool and refrigerate until needed.
Wash, de-stem and finely chop the kale, place in a large bowl
Add the 2 tsp tahini and 2T orange juice and massage really well for 5 minutes until it has reduced in size and is softened.
Coarsely grate the carrot, finely dice the cucumber and onion and add to the bowl with the cooked quinoa.
Toast the seeds in a small pan over a medium heat until crisp and golden.
Make the dressing by combining all the ingredients - whisk in a jug or use a blender.
Pour most of the dressing over the salad and mix well. Allow to sit for 30 minutes before serving with extra dressing if liked, plus the seeds and dried fruit on top.
350g wholewheat pasta - penne / conchiglie / fusilli
6 medium tomatoes
1 small garlic clove
70ml white wine vinegar
3 tablespoons cashew cream (cashews: soaked, drained blended with enough water to cover)
1 heaped tsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
½ tsp oregano
½ tsp semi dried chillies (or chilli paste / fresh - to taste)
1 bunch fresh coriander, chopped
Diced avocado - optional.
Put your pasta on to boil and meanwhile prepare the vegetables:
Dice the capsicum, celery, finely slice the spring onions and place in a very large serving bowl along with the kidney beans and corn.
Place the dressing ingredients in a blender and blend until smooth and frothy.
Once pasta is cooked, drain well and rinse under cold water, drain well.
Tip into the bowl with the vegetables, pour over as much of the dressing as required, top with the lime zest and coriander and stir again. Serve at room temperature or chilled. Lovely with diced avocado on the top also.