|Organic red rice (rinsed) |
½ cup Organic quinoa, white (rinsed)
¼ cup organic Amaranth (rinsed)
1 ½ cups water
4 tablespoons Organic Roasting & Frying oil
1 medium onion, finely sliced
1 clove fresh garlic, crushed
1 parsnip, sliced with a peeler
|½ head broccoli, roughly chopped |
½ cup organic sundried apricots juice and zest of 1 orange
Natural sea salt (to taste)
Ground black pepper, to taste
¼ cup organic RAW whole almonds
4 fresh spring onions, finely sliced
Organic olive oil, extra virgin cold pressed.
- Rinse red rice until water runs clear. In a small pot, combine rice and one cup of water. Bring to boil over medium heat, then turn down to a simmer for 15-20 minutes. Keep pot lid on. Let it stand for a few more minutes then fluff with a fork to finish.
- At the same time, combine the quinoa, amaranth and water in a pot and bring to boil. Reduce the heat and gently simmer until all liquid is absorbed, about 15 minutes. Stir occasionally.
- Heat the oil in a fry pan and saute the onion and garlic until soft. Add the parsnip and fry until golden brown. Add the broccoli, dried apricots, orange juice and zest. Simmer until the broccoli is cooked. Add water if required.
- Add in the quinoa, amaranth and rice to the vegetable mix. Stir to combine and heat through. Season to taste. Sprinkle with the almonds and spring onion and drizzle with some olive oil.