It is always good to spice things up a little…I mean I love brown rice BUT, every good thing needs a rest before we become too bored (and one of my best friends suggested it!:))…enter red rice! Red rice has a super earthy energy, just like brown rice does, but it also is excellent for boosting energy, encouraging your vital life force and the red pigment is actually an antioxidant that is beneficial for the relief of inflammation and allergies whilst providing cancer protection and aiding weight loss.
It is always good to know how food can provide healthy support for our body, the more conscious of these things we become the more we unlock the potential for nutritional healing.
I love this recipe because its very easy, full of flavour and will keep in the fridge to enjoy the next day.
Although never ever reheat food, if you do have left overs enjoy them cold. Reheating food is bad news for your digestion and energy.
- 1 cup of red rice
- 2-3 cups of water
- 1-2 cup of Broccoli Florets
- 1-2 cup Cauliflower Florets
- 1 tablespoon Sultanas
- 2 teaspoons Curry Powder
- Black Pepper
- Sea Salt
- 1 Lime
- Fresh Coriander, about 2 tablespoons chopped
- 2 handfuls Spinach
Cook the red rice in the water for about 30 minutes, or until the rice is cooked.
Meanwhile, preheat a medium heat oven and prepare the broccoli and cauliflower. I like the florets to be quite small, bite sized. Spread them evenly in a baking tray, drizzle over about 2 tablespoons of olive oil, the curry powder, sea salt and black pepper. Shake the tray to cover all the vegetables and then place in the oven for about 10 minutes. Watch them carefully as they cook quickly as we don’t want them to burn.
Once the veggies are cooked remove from the oven and set aside allowing to cool just slightly.
Once the rice is cooked drain any excess water and stir in the sultanas. Allow the rice to cool too just for a few minutes and then add to the vegetables. Combine together.
Now add the juice from 1 lime, coriander, spinach and sea salt and black pepper to taste.
Either serve immediate or allow to cool and chill in the fridge for later.