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.
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 | |
Print version
Email recipe
More recipes
Previous page
| 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.
