Recipe Ingredients
• ½ carrot, grated or chopped into thing strips
• ½ pepper, seeds removed and chopped into little chunks
• 1 spring onion, outer skin removed, ends chopped off and chopped into discs
• 1 tomato (or a handful of cherry toms), chopped into little chunks (or halved)
• ½ chilli, finely chopped
• ½ lemon, juice squeezed out
• 75g rice, cooked according to instructions
• Salt and Pepper to taste
Optional Extras
- drizzle of tahini or olive oil, dollop of hummus, avocado, mint leaves mixed through for extra freshness
Recipe Instructions
| Boil a kettle of water and add to a pan on a medium heat (or just fill a pan with water and bring to the boil). Once the water is boiling add your rice, stir it and boil gently (it is on too high if the pan starts to boil over) for 10-12 minutes or until the rice is soft. Drain and serve. Whilst the rice cooks, prepare your vegetables as noted above. Once the rice is cooked, place in a large bowl (a plate also works) and mix through the chopped chilli. Round the edges of the bowl in colourful blocks place each of the prepared veggies. Finish by squeezing over the lemon juice and seasoning with salt and pepper (if available). This bowl goes beautifully with a creamy element such as hummus or avocado or a dressing such as oil or vinegar. Enjoy! |
