MAKE-AHEAD STRATEGY
Make double or triple the quantity of brown rice to use in these three ways:
- 1. Add raisins, chopped almonds, fresh coriander and ground cinnamon and pile into halved peppers. Drizzle with olive oil and roast for 15 minutes.
- 2. Toss rice with grated coconut, chopped ginger, mint, coriander, tamarind and peanuts.
- 3. Blend spinach and lemon juice, then fold into the rice and add a dollop of yoghurt to finish.
Start with 280 g cooked brown rice and create one of the following
soya bowl
Take a 1⁄4 cup soya sauce and add 10 g sliced Woolworths Asian sushi nori.
MUSHROOM BOWL
Add 50 g portabellini mushrooms, 1 T butter and 1 T olive oil.
LEMONGRASS BOWL
Pour 1⁄4 cup heated chicken stock, add 2 t grated lemongrass and 20 g blanched and shelled Woolworths edamame beans.
ALMOND BOWL
Mix 1 T toasted almonds and add 1 T Thompson seedless raisins and garnish with toasted coconut flakes.
CHILLI BOWL
Add 1 chopped chilli and 1 T chilli sauce.
COCONUT BOWL
Take 1⁄4 cup coconut milk and add 1 T toasted sesame seeds.
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