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Warming brown rice, spinach, walnut, feta with baked tomatoes

This easy, nutritious, warming and flavourful dish will see you powering through your morning just so you can get to lunch and make it! Made quick and easily with SunRice Microwave Brown Rice which is light and fluffy yet wholesome and cooked in 90seconds and then combined with other delicious protein and nutrient dense ingredients to satiate your appetite including chickpeas, walnuts, tomatoes and spinach.

If you’d like to keep 100% plant based simply omit the feta and replace with nutritional yeast if on hand.


 

WARMING BROWN RICE, SPINACH, WALNUT AND FETA WITH BAKED TOMATOES

Serves 2

Gluten free : Vegetarian

1x 250g pack SUNRICE MICROWAVE BROWN RICE

200g cherry or baby truss tomatoes

2 cups (44g) baby spinach leaves, firmly packed

2 teaspoons freshly chopped dill leaves

2 tablespoons freshly chopped basil leaves

4 tablespoons (44g) walnuts, roughly chopped

100g cooked chickpeas

40g feta

sea salt and black pepper

Heat oven to 200C, line a baking tray with greaseproof paper, place tomatoes on the tray and pop a small cut in each to help them cook faster. Bake in the oven for 10 minutes so they’re lovely and juicy*. Cook the SUNRICE MICROWAVE BROWN RICE sachet for 90 seconds in the microwave and set aside to keep warm. Then pop the baby spinach in a bowl with a few drops of water, cover (covering is important as we need to create a steam effect) and cook for 2 minutes until it wilts. Once cooked, squeeze some of the water out of the spinach, then toss in a bowl with brown rice, fresh chopped dill and basil, walnuts, chickpeas, feta and season with sea salt and black pepper. Divide between 2 plates, top with tomatoes and enjoy.

*If you can’t oven bake the tomatoes or are preparing this dish at your work office, you can simply pop the tomatoes in with the spinach and then microwave together. You won’t require any water for the spinach with this method as the tomatoes provide enough liquid to help the cook process. Ensure you cover the bowl of spinach and tomatoes prior to microwaving to create the steam / cook effect.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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