A delicious and super healthy one pot dish. The broccoli lightly steams over the rice conserving nutrients and adding bite to the soft rice and beans. A zingy and garlicky spicy dressing brings the whole thing together.

Ingredientes sirve 2

150 ml (5.25 onzas líquidas) arroz integral (use a liquid measuring jug to ensure the correct volume of liquid or use the US cup method to have twice to the volume of liquid to rice)

50 ml (1.75 onzas líquidas) red rice

a few dried mushrooms

una pulgada (2 y 1/2cm) pedazo de jengibre, picado

a large garlic clove, picado

un chile verde, finamente picado

100g (3 y 1/2 oz) broccoli florets, sliced vertically

100g (3 y 1/2 oz) chestnut mushrooms, rebanado

100g (3 y 1/2 oz) black beans drained and rinsed

2 tablespoons of toasted sesame oil

el zumo de medio limón

2 tablespoons of finely chopped red onion

una cucharada de salsa de soja

una cucharadita de miel de agave

sal y pimienta

a medium ripe avocado




Método

Soak the dried mushrooms in a 100ml (3.5 onzas líquidas) de agua caliente. Add half of the garlic and ginger to the water.

Rinse the rice and put it in a lidded saucepan with 200ml (7 onzas líquidas) of salted water and bring to the boil. Add the dried mushrooms and the soaking liquid to the pot, reduce to a simmer, tapar y cocinar a fuego lento durante 15 acta

For the dressing put the remaining garlic and ginger in a bowl or jar with the soy sauce, lime juice, néctar de agave, chopped chilli, red onion and toasted sesame oil. Add some black pepper, a pinch of salt and shake or stir

After the rice has been simmering for 15 minutes put the broccoli pieces on top, followed by the mushrooms and then the black beans. Put the lid back on and simmer on the lowest heat for a further 10 acta. Check that the rice is cooked and then using a large serving spoon carefully lift the ingredients a couple of times to mix the vegetables through

Serve topped with the dressing and diced avocado over the top