Brown Rice With Carrots -

Brown Rice With Carrots

Ingredients

⅔ cup (150 ml/120 g) long-grain brown rice
2 cups (500 ml) lightly salted boiling water
1 tbsp (15 ml) sunflower seeds
5 medium carrots
4 green (spring) onions
2 tsp (10 ml) olive oil
Salt
Sugar
½ handful fresh coriander
⅓ cup (75 ml/75 g) sour cream
½ tsp (2 ml) lemon juice

Details

Serves: 2

Method

Add rice to the water and cook, covered, on low heat for 40 minutes. Toast the sun­flower seeds in a dry skillet (frying pan) until golden and leave to cool.

Finely grate the carrots and chop the green onions. Heat the oil. Stir in carrots and onions and sauté on medium heat for about 2 minutes. Season with 2 pinches of salt and a little sugar. Cover and cook on low heat for 5 minutes.

Chop the coriander and mix with the sour cream, lemon juice and a little salt.

Drain the rice and top with the vegetables. Sprinkle with sunflower seeds. Serve the coriander sauce on the side.

Per serving:- approx. 365 calories 10 g protein, 12 g fat, 57 g carbohydrates

Related food category:

• Rice, Grain and Pulses