Brown rice with vegetables and tahini dressing
AWW The Detox Cookbook, ACP Books
INGREDIENTS
¼ cup (50g) brown long-grain rice
1 small zucchini (90g), sliced thinly
2 medium yellow patty-pan squash (60g), quartered
1 small carrot (70g), grated coarsely
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon sunflower seeds
Tahini dressing
1 tablespoon tahini
2 teaspoons fresh lemon juice
1 tablespoon water
1 clove garlic, crushed
METHOD
Cook rice in small saucepan of boiling water, uncovered, until rice is tender; drain.
Meanwhile, boil, steam or microwave zucchini and squash, separately, until tender; drain.
Combine rice in small bowl with carrot, parsley and seeds.
Place ingredients for tahini dressing in screw-top jar; shake well.
Serve rice and vegetables drizzled with dressing.
Nutritional count per serving: 24.4g total fat (2.7g saturated fat); 1965kJ (470 cal); 46.6g carbohydrate; 16g protein; 12.6g fibre
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