Time ~25 mins and full of great nutrients, vitamins & minerals
Ingredients:
Base
1 cup of brown rice
1/2 cup of red lentils
1 tin of cannellini beans
Veggies
Asparagus tips
Punnet of mushrooms
1 red onion
Big bag of spinach
Extra virgin olive oil
Balsamic vinegar
Pumpkin seeds
Saucey sauce
2 crushed garlic cloves
Rapeseed oil
Glug of Worcester Sauce
Glug of Soy Sauce
Bouillon stock
Cook it up:
- Get your brown rice on the boil
- Wash out the red lentils until the water runs clear, whack them in with the brown rice on the boil asap
- Warm up a bit of rapeseed oil on a low heat in a pan & add your crushed garlic cloves
- DIce / slice your onion and add to the pan
- Slice your mushrooms up
- Chop the bottoms off your asparagus tips and cut into thirds
- Up to a medium heat, throw your mushies and asparagus into the frying pan
- After a couple of minutes, add in your Worcester sauce, soy sauce and bouillon stock
- Wash your spinach while you keep stirring your pan
- After a few minutes (don't overcook your mushies & asparagus because no-one like a mushy mushie), take them off the heat and make sure its all mixed up together and cover if you can
- Once the rice & lentils are all done, drain the water, crack open the cannellinis & throw them in to the mix
- Plate up - rice, lentils and beans first, add the mushrooms & asparagus on top with a big handful of spinach on the side, top off with the pumpkin seeds on the mushie mix & olive oil & balsamic all over the spinach.
Sorted.
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