Lets talk about brown rice…. Who is fan? I know My husband and I are. He just loves brown rice, he says it has more flavour and makes him fuller or longer.
I would have to agree.
Today I have put together a recipe that ticks all the boxes:
- gluten free
- quick and simple
- super tasty
I buy my brown rice ( as well as most other dried goods) in bulk from my local dry foods supplier in Malaga Hari’s Foods.
Don’t rely on supermarkets to have what you need, find yourself a local supplier so you are not limited to wheat flour, boring rices and expensive nuts! Also don’t get trapped in the over priced health foods stores’ racket either. Shop around, online if needed, to find the most affordable way to eat the healthiest, tastiest foods out there.
Please make sure you let me know what you think below and #jadesplantyworld if you made it and like it.
Anyways…. on to the recipe
2 cups brown rice – cooked using the instructions with stock instead of water
4 cups bit size sweet potato
2 cups bite size potato
2 cups bite size beetroot
1 bunch Kale – destemmed and rinsed and chopped into bite size pieces
Place the sweet potatoes and potatoes in pot of boiling water and let cook for 5- 10 mins until just softened – this will speed up the roasting time.
Rinse and place on an oven tray and roast at 180°C (350 F) for 30 mins until golden brown. I try not to use oil, if you like you could toss through 1 Tbl oil before you roast.
In the meantime cook the rice as instructed.
After the 30 mins is up add the kale to the tray and toss through the potatoes.
Cook for a further 10 mins until slightly browned.
To make the sauce whisk all ingredients adjust taste as required.
To plate up add rice to bowls, top with potato, kale mixture and drizzle on sauce – I use heaps…
I hope you enjoy this plant based whole foods recipe.
I think this will go really well with my Red (wine) Juice or an actual glass of light fruity red wine.
Much love xx