Mexican Rice Quinoa Bowl
One of my favourite cuisines is Mexican food. This recipe is inspired by the spanish rice you get at Mexican restaurants. This is such an easy recipe to make and it is also inexpensive. It is a great warming winter meal that tastes so fresh with the lime juice and coriander.
This meal takes minimal effort to put together and its packed with heaps of protein from the quinoa and beans. You can add chicken to this recipe it if you didn’t want the vegetarian option. This meal can also be served with tacos or burritos.
1 cup of brown rice
1 cup of quinoa
1 can of kidney beans
1 handful of coriander
Olive oil or hemp seed oil
1 lemon or lime
Salt and pepper
1. Add two cups of water to a medium sized pot. Add a pinch of salt and add the brown rice, bring to boil. Stir the brown rice and add the quinoa, cover and reduce heat to a medium low.
The brown rice and quinoa should take around 20 minutes to cook. I add the quinoa to the rice five minutes later. Check packaging of the brown rice and quinoa for cooking times so both are cooked around the same time. Once the brown rice and quinoa is cooked take off the stove and let them cool down.
2. Place the kidney beans in a fry pan and simmer on a low heat for 7 minutes. Dice up the tomato, coriander and avocado.
3. Place some brown rice and quinoa mix into a bowl, add some kidney beans. Pile the rest of the ingredients on top and drizzle with oil and squeeze lemon or lime on top. Add some salt and pepper. Enjoy.
Risotto has always been a favorite of mine but I’m trying to stay away from white rice so thought why not try and create risotto using brown rice.
Brown rice takes a little longer to cook so give yourself a bit of time when cooking this.
You could also double the recipe and freeze the leftovers for lunches during the week. Easy peasy!
2 tsp avocado oil (you can also use olive oil)
1 cup brown rice
3 cups vegetable stock
2 white onions, finely chopped
1 red capsicum, seeded and finely chopped
1 cup green peas
2 cloves garlic, crushed
10 medium button mushrooms, chopped.
1/2 cup parsley, cut finely.
Fresh Rocket (I used one pack)
- Saute garlic, onions, capsicum and mushrooms on medium heat in a large pot for about 3 minutes.
- Add the brown rice and peas, stir for about two minutes until the rice is shiny and coated in oil.
- Add in the vegetable stock, bring to the boil.
- Put the lid on the pot, reduce the heat to simmer.
- Stir the rice occasionally, it should take about 30 – 45 minutes to cook. Towards the end add in the parsley.
- Once cooked serve the risotto on a bed of rocket leaves.
Beautiful and very tasty dish – it’s a healthy take on your typical asian peanut stir fry and super easy to make. Can be eaten hot or cold and is especially yummy the next day when all of the flavors have had time to mix.
This recipe is taken from the new Revive cookbook, another fabulous book with all vegetarian recipes.
Makes 6 x 1 cup serves
1 cup sultanas or raisins
3 cups cooked long grain brown rice (or use 1 1/2 cups rice and 3 cups hot water)
4 cloves garlic finely chopped and crushed
2 tablespoons finely chopped ginger or ginger puree
1 large onion sliced
1 red capsicum sliced
2 tablespoons oil (I used coconut oil)
2 tablespoons peanut butter
4 tablespoons water
1 cup peanuts roasted
2 tablespoons raw honey or date pure (use raw maple to keep this vegan)
1 teaspoon salt
1 tablespoon sesame oil
2 tablespoons tamari
garnish: 2 spring onions finely diced
garnish: 1/4 cup white sesame seeds
- Soak the sultanas in boiling water to soften them up.
- Cook the rice and water with the lid on for 25 minutes
- In a pan saute the garlic, ginger, onion, capsicum and oil for 5 minutes or until very soft.
- Drain the sultanas.
- In a cup mix the peanut butter with the water to form a smooth paste.
- Add the sultanas, peanut butter paste and all the other ingredients (except the spring onions and sesame seeds) and stir for a further 5 minute or until cooked through.
- Garnish with spring onions and sesame seeds.
I had this for dinner tonight, the original recipe says to serve on spaghetti but Mum makes it with brown rice which is far healthier and gluten-free.
Mum has stopped using white rice altogether in any cooking. If you are interested in learning about the nutritional benefits of brown rice and finding out why it is superior to white rice read this article.
900g (2 cups) cooked brown lentils (or 2 tins or brown lentils)
2 cups brown rice
2 finely chopped onions
2 tins chopped tomatoes
1 cup water
1/4 – 1/2 cup fresh basil chopped fine
4 cloves garlic
1/2 tsp chilli paste
1 tbsp tomato paste
1/4 – 1/2 cup fresh parsley chopped fine
1/2 tsp fresh oregano (dried is ok)
Salt and pepper to taste
Sweat onions, garlic and chilli until soft and clear.
Add lentils, water, salt, pepper, tomatoes, tomato paste. Bring to the boil and then put heat down to a simmer. Simmer for 30 minutes.
Add most of the fresh herbs and simmer for a further 10 minutes.
Cook brown rice.
Serve on rice sprinkled with remaining fresh herbs.