WHOLE GRAINS
SALADS
PERFECT AS A LIGHT LUNCH OR SIDE
This is a great side dish, and it is also a good way to use up leftover vegetables and bits and pieces in the fridge. Any combination works really well, but it is especially good with fish, chicken or even with a vegetable curry.
Serves: 2
150g (¾ cup) brown rice
1 teaspoon vegetable bouillon powder
1 spring onion (scallion), thinly sliced lengthways
1 carrot, cut into thin matchsticks handful spinach leaves, shredded
sea salt and black pepper
Place the rice and bouillon powder in a saucepan. Cover with boiling water and simmer for around 20 minutes, or until the rice is soft. Drain.
Toss the prepared vegetables through the drained rice and finish with some salt and pepper.