November 5, 2017
Excerpt and recipe from Jaki's Nutritionist Column
We often have this with a piece of baked salmon with crispy skin as pictured.
1Place the rice & quinoa mix and the water or stock into a solid saucepan with a well-fitting lid, and bring to the boil. At this point leave it uncovered.
2When just starting to boil, put the lid on, reduce the heat to a low simmer, and put a timer on for 20 minutes.
3When there is approximately 5 minutes left, lift the lid and add all of the chopped vegetables on top, replacing the lid again quickly.
4Once the remaining 5 minutes is up, turn the heat off but leave the lid on for a further 10 minutes so that the vegetables can steam in the remaining heat.
5Add the dressing on top, and carefully combine with the rice & quinoa mix.
6Taste for seasoning.
1 cup of rice and quinoa mix (available from most supermarkets)
2 cups of vegetable stock or water
6 broccolini flowerets chopped into smallish pieces
2 courgettes – chopped into medium sized dice
2 spring onions - sliced
2tbsp of mayonnaise of choice
1 tbsp. natural yoghurt
1 tbsp. tamari soy sauce
1 thumb size knob of ginger micro planed
Squeeze of lemon juice