Rainbow Rice and Roasted Broccoli
Such a beautifully coloured dish this is a great way of using up leftover vegetables in the fridge. The roasted broccoli goes so well with the rainbow rice.
- 250g red rice (or wholegrain or black)
- 1 head of broccoli
- 1 lemon
- 1 tablespoon of olive oil
- 2 cloves of garlic, crushed
- 2 handfuls of cashew nuts
- 1 handful of pumpkin seeds
- 1 red pepper, diced
- Half a cucumber, diced
- 2 carrots, peeled and grated
- 3 tablespoons of rapeseed oil
- 1 teaspoon of mustard
How To Make It
Step 1.Boil the rice according to packet instructions then allow to cool.
Step 2.Heat the oven to 180. Cut the brololli into florets and arrange on a baking tray. Cover with a tablespoon of rapeseed oil, a pinch of salt, the juice of half a lemon and the crushed garlic, Roast for 15 minutes.
Step 3.Add the cashew nuts and pumpkin seeds to a pan and dry cook for 2-3 minutes then set aside.
Step 4.Combine the nuts and seeds and combine in a large bowl with the red pepper, carrots, cucumber and cooked rice.
Step 5.Cut the cooked broccoli into small pieces and add to the bowl.
Step 6.Mix a dressing consisting of three tablespoons of rapeseed oil, the remaining lemon juice, mustard and a pinch of salt. Mix then add to the rainbow rice.
Serve & Enjoy
Red rice is a great source of B vitamins, fibre and other nutrients. Broccoli is a real superfood full of vitamins A-K, calcium, iron and fibre