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Photo of Red rice and vegetable bowl by WW

Red rice and vegetable bowl

10
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
Red rice originates in the Himalayas and contains antioxidants. Create a salad using this delicious staple plus tomatoes, spinach and pepitas. Yum!

Ingredients

Olive oil

1 tbs

Red onion

1 medium, chopped

Red capsicum

1 medium, chopped

Red rice

225 g, (1 cup)

Vegetable stock, liquid, salt-reduced

1½ cup(s)

Corn

1 cob(s), large, kernels removed

Zucchini

1 medium, quartered lengthways, thickly sliced

Baby spinach

50 g

Soft goat's cheese

50 g, sliced

Cherry tomatoes

250 g, mixed, halved

Pepitas

1 tbs

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion and capsicum, stirring occasionally, for 5 minutes or until softened. Add rice and cook, stirring, for 1 minute. Add stock and bring to the boil. Cover and reduce the heat to low. Simmer for 20 minutes.
  2. Add corn to pan, cover and cook for a further 10 minutes, then add zucchini. Cook, covered, for 5 minutes or until rice has absorbed all the stock. Remove from heat. Add spinach and stand, covered, for 5 minutes.
  3. Divide between serving bowls and top with cheese and tomatoes. Sprinkle with pepitas and season.

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