Red rice and vegetable bowl
10
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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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