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.

Ingrédients sert 2

150 ml (5.25 onces liquides) riz brun (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 onces liquides) red rice

a few dried mushrooms

un un pouce (2 and 1/2cm) morceau de gingembre, haché

a large garlic clove, haché

a green chilli, finely chopped

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

100g (3 et 1/2 oz) chestnut mushrooms, en tranche

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

2 cuillères à soupe d'huile de sésame grillé

the juice of half a lime

2 tablespoons of finely chopped red onion

une cuillère à soupe de sauce de soja

une cuillère à café de nectar d'agave

sel et poivre

a medium ripe avocado




Méthode

Soak the dried mushrooms in a 100ml (3.5 onces liquides) of hot water. Add half of the garlic and ginger to the water.

Rinse the rice and put it in a lidded saucepan with 200ml (7 onces liquides) of salted water and bring to the boil. Add the dried mushrooms and the soaking liquid to the pot, reduce to a simmer, mettre le couvercle et laisser mijoter pendant 15 procès-verbal

For the dressing put the remaining garlic and ginger in a bowl or jar with the soy sauce, lime juice, nectar d'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 procès-verbal. 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