CARROT & SPINACH PILAF
PREP + COOK TIME 45 MINUTES SERVES 2
Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat; cook 6 halved baby carrots for 5 minutes or until browned. Remove from pan. Cook ½ finely chopped small brown onion in the same pan, stirring, for 3 minutes or until softened. Stir in ¾ cup Doongara Low GI Brown Rice and 1½ cups water; bring to the boil. Reduce heat; simmer, covered, for 25 minutes or until rice is tender, returning carrots to pan for the final 10 minutes of cooking time. Stir in 40g baby spinach leaves and 1 tablespoon small fresh mint leaves to serve.
GREEK BROWN RICE SALAD
PREP + COOK TIME 50 MINUTES SERVES 2
This story is from the Issue 69 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 69 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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