From Reubens and Co Cafe’s kitchen to yours – Brown Rice Bowl

 

 

From Reubens and Co Cafe’s kitchen to yours!

BROWN RICE BOWL

 

with

 

Radish, cucumber, garden peas, vine tomatoes, avocado, carrot, baby leaves, yoghurt and parsley dressing.

 

Brown rice – 100g cooked weight

1 ½ cups brown rice

2 ¼ cup H20

1tsp salt

– place rice and H20 in a pot and bring to boil

– cover with lid and cook for 30 min / until cooked

– set aside and keep warm

 

Wasabi, lemon dressing – 60ml

1 tsp wasabi paste

1 tsp honey

100 ml lemon oil

30 ml rice wine vinegar

1 stick ginger juiced

– blend until emulsified

 

Garden peas / frozen peas – 14g

Defrost frozen peas in a bit of warm water then refresh in iced water to preserve color

 

Parsley and yoghurt dressing – 50ml

1 cup double cream yoghurt

Juice of 1 lime

25g parsley washed

Salt and pepper

½ tsp honey

Blend all ingredients in a blender until parsley has broken down and yoghurt has turned a light green color.

 

Avocado sliced – 90g

 

Julienne cucumber – 20g

 

Radish coins – 4g

 

Carrot julienne – 6g

 

Pickled ginger – 20g

 

Spring onion sliced – 5g

 

Vine tomatoes (roasted or fresh) – 45g