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BLACK RICE WITH ROASTED VEGETABLES

A healthy and light lunch idea, approximately 370 Calories per portion.

I absolutely love the nutty flavour and the chewy texture of black rice. Rich in antioxidants and naturally gluten-free, it's perfect for a healthy lunch or dinner or as part of a calorie controlled diet.


Black Rice with Roasted Vegetables

Ingredients (Serves 1)

  • Black Rice, 60g

  • Courgettes, 150g

  • Carrots, 150g

  • Rocket Salad, a handful

  • Extra Virgin Olive Oil, 2 Tsps

  • Salt


Method


Preheat the oven to 200 C.


Combine the rice and the water in a saucepan over medium-high heat. Add a tsp of salt. Bring to the boil and then cover. Cook the rice for 30–35 minutes, or until tender.


While the rice cooks, chop the courgettes and the carrots and then transfer them on a baking sheet, layered with parchment paper. Add two tsps of extra virgin oil oil and cook for about 15 minutes.


Mix the rice, the roasted vegetables and a handful of rocket salad and serve.



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