This brown rice dish is a really delicious way to load up on greens and welcome Spring. It’s loaded with veggies and makes a beautiful side to any meal or meal in itself topped with a fried egg. You can use any green veggies that you like, broccolini, asparagus or snow peas would all be fabulous additions.
Brown Rice with Green Vegetables
3 cups of cooked brown (or black) rice
3 small leeks, white part only, quartered and finely sliced
3 zucchini, quartered and finely diced
2 cups greens (spinach, kale and/or silverbeet) roughly chopped
A large handful of parsley, finely chopped
1 tbspn olive oil
Salt and pepper
3 tbspn lemon infused olive oil (or normal olive oil and the zest of 1 lemon)
Heat the 1 tbspn olive oil over medium heat in a large pan. Add the leeks and cook for about 3 minutes or until glassy. Season well with salt and pepper. Add the zucchini and cook for another 2 minutes. Add the greens and a couple of tablespoons of hot water and keep stiring in the pan until the greens wilt down. Taste the vegetables and add extra salt and pepper if needed.
Place the rice in a serving dish and top with the hot green veggies. Add the parsley and mix through. Taste and adjust, adding seasoning if needed. Serve warm or at room temperature. If serving at room temperature, add the lemon infused olive oil to moisten.
To make this grain free, you could use cauliflower rice instead.
This is delicious for lunch with a crispy fried egg with a runny yolk on top.