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RECIPES: VEGAN MAINS

BROWN RICE WITH ROASTED BROCCOLI & PEPITAS

September 03, 2018 by Renee Tavoularis

BROWN RICE WITH ROASTED BROCCOLI & PEPITAS

Rice salads are a wonderful way to enjoy grains and use up leftover rice when necessary. This version combines fresh brown rice, which is loaded with Vitamin B, with roasted broccoli and toasted pepitas with a light dressing packed with lemon, vinegar and red onion.

SERVES 4
30 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

For the BROWN RICE & BROCCOLI:

1 cup uncooked brown rice
2 cups water
3 cups chopped broccoli florets
1.5 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon oregano
¼ teaspoon ground black pepper
½ cup toasted pepitas
10 mint leaves, chopped

For the DRESSING:

3 tablespoons chopped red onion
3 tablespoons red wine vinegar
1 tablespoon lemon zest
1 tablespoon lemon juice
⅓ cup olive oil
¼ teaspoon sea salt
¼ teaspoon ground black pepper 

Instructions

  • In a small saucepan add the brown rice and water and place over medium heat. Bring to a boil and then low the heat to low and cook, covered, for 40-45 minutes or until the water has been absorbed and the rice is tender. Fluff lightly with a fork.
  • To prepare the broccoli, preheat the oven to 425 degrees F. Toss the chopped florets with the olive oil, salt, oregano and black pepper in a medium bowl.
  • Spread the broccoli in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until lightly toasted but not burnt, turning over once halfway through.
  • Prepare the dressing by placing all of the dressing ingredients in a small bowl or jar. Shake or whisk well until combined.
  • In a large bowl, place the roasted broccoli, rice and pepitas. Drizzle the dressing on top and toss well to combine. Stir in the chopped mint leaves and serve either warm or room temperature.
  • Store any leftovers in an airtight container for up to 5 days in the fridge.

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