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My Grocer

Free Healthy Recipe - Warm Winter Rice & Silverbeet Salad

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

Copyright John Paul Urizar
www.johnpaulurizar.com.au

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
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

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins


Suitable for:
Dinner, Lunch, Salad, Side Dish
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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


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Call us: 9642 5613
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