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.

Prep: 10mins

Cook: 20mins

Ready in: 30mins

Serving Size: 2

Dietary info: Dairy Free Gluten Free Vegan Vegetarian Date Night Food Family Food Lunch/Dinner Plant-Based Pregnancy Friendly


  • 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
  • Salt

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

Nutritional Info

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

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