Broccoli and Red Rice Bowl
Serves: 2
Time: 15 minutes
Vegetarian dinners are always popular in our house and a salad that has enough sustenance in it to fill you up and satisfy is up the top of my favourite list. Right now I am loving broccoli in everything -whether it’s roasted or raw I have been going to town on the stuff! This salad is scrumptious but I really wanted pomegranate in there as well…… unfortunately, when I sliced into mine it was a nasty rotten one so it went to the bin instead. As an afterthought, currants would also work great in this one.
Leftovers
Perfect as a leftover lunch.
What you'll need
1 cup red rice
1 large broccoli or two small
1/2 bunch kale
1/2 bunch red radishes
125g danish feta
50g flaked almonds
1/4 bunch fresh mint
1 pomegranate
1 lemon
From the Pantry
1/2 teaspoon honey
1/4 teaspoon dijon mustard
olive oil
sea salt flakes
cracked pepper
Optional Extras for Lunch
1 broccoli
Prep and Cook
Preheat oven to 180c
Cook Rice
Did you do extra with the chicken?
Place the rice in a pot and cover with around 8 cups of water and a pinch of salt.
Bring up to the boil, then turn down to a simmer.
Cook for approx. 30 minutes until all the rice is al dente then remove from the heat and strain, leave to steam.
Cook broccoli
Cut broccoli into bite sized florets and then toss in oil with a little salt and pepper.
Spread out on an oven tray lined with baking paper and roast in the oven for 10 minutes. You still want them crunchy.
Remove from the oven and set aside.
Cook Kale
Wash kale, then strip the leaves off the stalks and toss them around in the bowl that you used for the broccoli. Kale doesn’t need heaps of oil so you may find that the residual oil in the bowl is enough to very lightly coat the kale. If not add a very slight drizzle and toss with salt.
Spread the kale out on an oven tray lined with paper and roast for 7 minutes.
Toast almonds
Place the almonds on a clean dry tray and toast in the oven for 7 minutes.
Slice Radishes
Wash and thinly slice your radishes and place in a large mixing bowl.
Make Dressing
Squeeze the juice of one lemon into a small mixing jug along with the honey, dijon mustard and olive oil. Season with salt and pepper and mix well.
Deseed Pomegranate
Slice the pomegranate in half and hold the cut side in the palm of your hand. Hold your hand over a bowl and use a wooden spoon to wack the hard skin of the fruit. The seeds should fall through your hands into the bowl.
Plate it Pretty
Add the cooled rice to the bowl of radishes, along with the broccoli, kale and roughly chopped mint (reserve a little to scatter on top). Add the flaked almonds and pomegranate, the dressing and a little seasoning and mix gently together.
Serve into bowls and scatter over with the toasted almonds.
Use a fork to crumble the feta over top and finish with some fresh mint.
Enjoy!
Lunch tomorrow
This is a perfect lunch leftovers meal. Use up any feta if you had some left.