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
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 69 2021 sayısından alınmıştır.
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Bu hikaye The Australian Women's Weekly Food dergisinin Issue 69 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
