6 ways with brown rice

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Brown rice is a delicious nutty-flavoured base for a range of colourful dishes packed with veggies, herbs, nuts and seeds.

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

soya-rice-bowl

Take a 1⁄4 cup soya sauce and add 10 g sliced Woolworths Asian sushi nori.

MUSHROOM BOWL

mushroom-rice-bowl

Add 50 g portabellini mushrooms, 1 T butter and 1 T olive oil.

LEMONGRASS BOWL

lemon-grass-bowl

Pour 1⁄4 cup heated chicken stock, add 2 t grated lemongrass and 20 g blanched and shelled Woolworths edamame beans.

ALMOND BOWL

almond-bowl

Mix 1 T toasted almonds and add 1 T Thompson seedless raisins and garnish with toasted coconut flakes.

CHILLI BOWL

chilli-bowl

Add 1 chopped chilli and 1 T chilli sauce.

COCONUT BOWL

coconut-bowl

Take 1⁄4 cup coconut milk and add 1 T toasted sesame seeds.

Discover more recipes featuring brown rice here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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