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 serve 2

150 ml (5.25 onças fluidas) 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 onças fluidas) red rice

a few dried mushrooms

uma polegada de um (2 e 1/2cm) pedaço de gengibre, picado

a large garlic clove, picado

um pimentão verde, finamente picado

100g (3 e 1/2 onças) broccoli florets, sliced vertically

100g (3 e 1/2 onças) chestnut mushrooms, fatiado

100g (3 e 1/2 onças) black beans drained and rinsed

2 tablespoons of toasted sesame oil

o suco de meio limão

2 tablespoons of finely chopped red onion

uma colher de sopa de molho de soja

uma colher de chá de néctar de agave

sal e pimenta

a medium ripe avocado




Método

Soak the dried mushrooms in a 100ml (3.5 onças fluidas) de água quente. Add half of the garlic and ginger to the water.

Rinse the rice and put it in a lidded saucepan with 200ml (7 onças fluidas) of salted water and bring to the boil. Add the dried mushrooms and the soaking liquid to the pot, reduce to a simmer, colocar a tampa e deixe cozinhar por 15 atas

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 atas. 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