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Free Healthy Recipe - Warm Winter Rice & Silverbeet Salad

Dairy free, Gluten free, Low fat, Low GI, Wheat Free

This is a delicious side dish served with lamb, chicken or fish. It's lovely cold as well so if you have leftovers from Sunday lunch take it cold to work with a small can of tuna and some extra salad to boost your daily veggie intake.

Ingredients

2 tbsp pine nuts

¼ cup wild rice

½ cup short grain brown rice

1 tbsp olive oil

3 cloves garlic, thinly sliced

1 cup silverbeet, cooked

2 pieces preserved lemon, thinly sliced

Method

Dry roast the pine nuts to golden and set aside.

Cook the wild rice for 20 minutes then add the brown rice and cook together for a further 20 minutes until it's tender. Rinse with boiling water and set aside.
In a small pan heat the olive oil and cook the garlic until golden. Drain on absorbent paper and set aside. Toss through the silverbeet, preserved lemon and cooked pine nuts. Season with black pepper and serve warm.

Note: In macrobiotic cooking short grain brown rice should be eaten in winter and long grain in summer.

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	40 mins
Ready in:	50 mins
Suitable for:
Dinner, Lunch, Salad, Side Dish

Nutritional Information - Per Serve
Kj	922 kj
Calories	220 kcal
Fat	10.4 g
Saturated Fat	1.1 g
Total Carbohydrate	25.6 g
Total Protein	4.7 g
Fibre	3 g

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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Address: 29 Burwood Rd Belfield
Call us: 9642 5613
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