This is one of my favourite recipes in the entire Michelle Bridges program and has got a great response from my Food blog (soulful sandwiches.blogspot.com). It is wholesome, filling and packed to the brim with goodness. I love pumpkin and broccoli together and here is no exception. I have altered the recipe slightly by adding and changing a few ingredients. Just a splash of almond milk will do to bring out the sweetness of the pumpkin in the mash. I have added garlic and removed ginger as I am a sucker for garlic and soy sauce together. The extra egg on top of the brown rice assists in helping the loaf to hold its shape (which it does extremely well). Definitely a recipe I will make again and again and many more times after that.
- 3/4 cup brown rice (150g)
- 1 head of broccoli (around 150g) cut into florets and stalk roughly chopped
- 1 large garlic clove, finely chopped
- 3 teaspoons soy sauce
- 2 free-range eggs, lightly beaten
- 300g pumpkin, peeled, deseeded and cut into 2cm pieces
- 1 tablespoon unsweetened almond milk
- 30g baby spinach
- 60g avocado, scooped into small pieces
Cooking
1. Place the rice and 2 cups of water (500ml) in a medium saucepan and bring to the boil, covered. Once boiled reduce to a simmer and cook, covered, for 25 minutes or until the rice is absorbed. Add the broccoli florets on top of the rice for the last 5 minutes of cooking. Remove from heat.
2. Whilst the rice is cooking, grease a loaf tin (with a base of approx. 20cm x 10cm) with oil and line the base and sides with baking paper. Once the rice is almost cooked preheat a fan-force oven to 180 degrees celsius.
3. Remove the broccoli from the rice and finely chop. Transfer the rice to a large bowl to cool.
4. Combine the broccoli, garlic, 2 teaspoons of the soy sauce, 1 egg and ground black pepper with the rice, stirring well. Spoon the mixture into the prepared tin, smoothing the surface with a wet tablespoon. Pour the other egg on top and bake in the oven for 25-30 minutes or until the top is just golden. Remove from the oven and let stand for a minimum of 5 minutes to cool.
5. Whilst the loaf is cooking, bring the pumpkin pieces and enough water to cover them to boil over high heat. Continue cooking for 5 minutes or until the pumpkin is tender. Remove from the stove, drain the pumpkin and mash until smooth, adding the almond milk as you mash.
6. Toss the baby spinach, avocado and 1/2 teaspoon soy sauce in a small bowl as a side salad.
7. Once the rice loaf has cooled slightly, carefully remove it from the tin and cut into 4 slices. Drizzle the 1/2 teaspoon soy sauce remaining over the top of the loaf. Serve 2 slices of brown rice loaf with half of the pumpkin mash and half of the salad.
Serves / 2
Total Preparation time / 10 minutes
Total Cooking time / 65 minutes
Approx. calories / 515 per serve
x Emily
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