Ash's Mega Red Rice
45 minutes, less if using ready-cooked rice
The serving portions are quite generous so reduce quantities if appropriate
Serves: 4-5
This is a recipe created after I decide I needed to up my complex carb and veggie intake whilst training for a half marathon. If you can manage it, use wholegrains like brown rice. Although they take longer to cook, they are slow release (low GI) so keep the blood sugar steady. That means you stay full for longer - and more importantly, your energy levels stay steady for longer!
The recipe makes 4-5 generous portions so halve or quarter the quantities if you prefer.
Read my blog entry here.
Ingredients:
- 200g raw rice, brown or white (OR use ready-cooked brand like Tilda or Sainsbury, sold in sachets - you'll need about 1-2 sachets)
- Half a large cabbage (chopped finely)
- 1 beetroot (uncooked, grated)
- Tin of sweetcorn
- Tin of kidney beans or other pulses of choice. Aduki beans, black beans or whole lentils would all work well
- Small handful sesame seeds
- 1 tbsp vegetable oil: plain, rapeseed or olive - OR oil spray
- Half a bunch of spring onions (chopped)
- Lemon or lime
- Vegan stock cube, eg Green Oxo
- Soya sauce to taste - any will do but the nicest is the properly brewed type, eg Sanchi, Clearspring, Essential or Kikoman
Method:
1.If using ready-cooked brown rice go to stage 3. Otherwise: boil the rice in plenty of water (brown rice needs more water and more time). Add the stock cube .
2. After about 15 minutes, dry fry the sesame seeds in a separate pan until they seem to be just starting to burn (this makes the flavour come through). Then add a splash of oil and the spring onions. After the onions have browned, throw in the cabbage and beetroot, continue frying.
3. By now the rice should be nearly ready. Drain and add to the kidney beans - or microwave the ready-made rice to the beans if that's your option - don't forget to add the stock cube! Add the sweetcorn to the cabbage. Add the rice/bean mix to the cabbage mix. Stir the whole lot together, and add soya sauce to taste. Serve with the lemon or lime wedges.
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