Serves 4
1 cup brown or red rice
200g broccoli, cut into florets
100g kale or English spinach
100g green beans, trimmed
1 cup fresh or frozen peas
1 large red chilli, seeded and thinly sliced (optional)
¼ cup sunflower seeds
1 cup parsley leaves
1 clove garlic, chopped
1 tsp lemon zest
2 tsp brown rice vinegar or apple cider vinegar
2 tsp cold pressed sesame oil or extra virgin olive oil
2 tbsp cold vegetable stock
1 Put the rice into a saucepan or rice cooker, cover with water and cook for 30 minutes or until soft. Allow to cool slightly while you prepare the vegetables.
2 Put the broccoli and kale into steamer and cook until soft, drain well. Put beans and peas into a steamer and cook in a saucepan over simmering water for 3-5 minutes or until bright green and tender.
3 Heat a chargrill pan, spray the broccoli with a little olive oil and cook over a high heat until charred.
4 Put the rice, vegetables, chilli, sunflower seeds and parsley into a bowl.
5 Whisk together the garlic, lemon zest, vinegar, oil and vegetable stock. Pour over the rice and vegetables and toss to combine.