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Brown rice with vegetables and tahini dressing

Ingredients

  • ¼ cup (50g) brown long-grain rice
  • 1 small zucchini (90g), sliced thinly
  • 2 medium yellow patty-pan squash (60g), quartered
  • 1 small carrot (70g), grated coarsely
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon sunflower seeds
  • Tahini dressing
  • 1 tablespoon tahini
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon water
  • 1 clove garlic, crushed

Brown rice with vegetables and tahini dressing

AWW The Detox Cookbook, ACP Books
  • Serving size: Serves 1
  • Cooking time: Less than 60 minutes
Method

Cook rice in small saucepan of boiling water, uncovered, until rice is tender; drain.

Meanwhile, boil, steam or microwave zucchini and squash, separately, until tender; drain.

Combine rice in small bowl with carrot, parsley and seeds.

Place ingredients for tahini dressing in screw-top jar; shake well.

Serve rice and vegetables drizzled with dressing.

Nutritional count per serving: 24.4g total fat (2.7g saturated fat); 1965kJ (470 cal); 46.6g carbohydrate; 16g protein; 12.6g fibre

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