June 11, 2017 / Lyn Jones / 0 Comments
180 g (6 oz) organic brown rice
2 litres (64 fl oz) water or vegetable stock
1 spring onion, sliced
1/4 teaspoon cold pressed sesame oil
Pinch shichimi togarashi (see notes)
- Place rice into a pot and dry-roast over a low heat until fragrant, but not coloured.
- Pour over the water or stock and bring to the boil.
- Reduce heat to a simmer, cover and slow-cook the rice, stirring regularly for 1 hour or until rice is soft. The end mix should look creamy.
- Spoon into generous serving bowls and garnish with shredded ginger, tamari, coriander, sesame oil, shichimi togarashi and turmeric if using.
Accompaniments (allow each person to choose)
fresh ginger, sliced
coriander leaves
wheat free – tamari soy sauce
ground or fresh turmeric
Notes + Inspiration
Brown rice can be replaced with quinoa, barley or whole oat groats.
A light sprinkle of fried shallots can be used for extra crunch and texture.
Use chicken stock in place of water or vegetable stock – add poached organic chicken, fish or a beaten egg for added protein.
Shichimi togarashi is a traditional Japanese seasoning with a hot chilli bite. It contains sea salt, chilli, white poppy seeds, golden sesame seeds, black sesame seeds, orange peel, brown mustard seeds, Sichuan pepper and lemon myrtle.
March 28, 2017 / Lyn Jones / 0 Comments
Try this quick and tasty Mexican dish served with fresh avocado salsa. serves 4
INGREDIENTS
1 tablespoon olive oil
1 red onion, finely chopped
800g Coles 3 Star Beef Mince
2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon sweet paprika
2 tablespoons grd coriander
1 red and 1 green capsicum, chopped
400g can diced tomato
1 tbs tomato paste
400g can red kidney beans, drained, rinsed
1/2 cup coriander leaves
1 avocado, roughly chopped
2 tomatoes, seeded, cut into 1 cm pieces
1 1/2 tbs lime juice
Flour tortillas, to serve
Lime wedges, to serve
CHILLI CON CARNE:
1 Heat the oil in a large saucepan on medium-high heat. Add half the onion and cook for 5 mins or until soft. Add the beef and cook, stirring with a wooden spoon to break up any lumps, for 6 mins or until browned.
2. Add garlic, cumin, paprika and ground coriander and cook, stirring, for 1 min or until fragrant.
3. Add the combined capsicum, diced tomato, 1 cup (250ml) water and tomato paste and bring to a simmer. Cook, covered, stirring occasionally, for 15 mins, or until sauce thickens. Stir in kidney beans and half the coriander leaves. Season with salt and pepper.
SALSA:
Meanwhile, combine avocado, tomato, lime juice, remaining coriander and remaining onion in a bowl. Season with salt and pepper.
Serve chilli con carne with the salsa, tortillas and lime wedges.
