This brown rice and Quinoa Tabbouleh with Greek spiced Chicken recipe from SunRice hits all your nutritional needs and cravings in one.
Carbs are a staple dish during the winter months as we look for food to keep us full and warm.
A wholegrain food that is full of bran (the fibre rich outer layer) and germ (nutrient rich core), brown rice is full of nutritious benefits such as fibre, vitamins and minerals.
A popular food of choice for many, up to 40 million people across the globe eat Australian rice every day.
Australian rice is exported to over 50 countries including the Middle East, Japan and Hong Kong and is Australia’s third largest cereal gran export.
In 2019/20, Australian farmers produced 57,000 tonnes of rice with most grown in southern New South Wales.
Ingredients
1 cup SunRice Brown Rice & Quinoa, uncooked
2 cups water
½ head cauliflower, chopped into small florets
1 tbsp. olive oil
½ bunch kale, very chopped finely
½ bunch spring onions, finely chopped
½ bunch flat leaf parsley, finely chopped
1 pomegranate, seeds removed
¼ cup toasted pistachios
2 large tomatoes, seeds removed, diced finely
2 large chicken breasts
1 tbsp. olive oil
½ tbsp. lemon juice
1 tsp. lemon zest
2 garlic cloves, crushed
1 tbsp. fresh oregano, chopped finely
1 red chilli, finely sliced, optional
salt and pepper, to taste
Method
In a bowl combine chicken, olive oil, lemon juice, lemon zest, garlic, chilli, oregano, salt and pepper, set aside in the fridge for 30 mins-4 hours.
Preheat oven to 180C. Place the cauliflower on a baking tray, drizzle with 1 tbsp. olive oil and cook until slightly golden, approx. 20 mins.
Meanwhile in a saucepan place brown rice & quinoa with water, bring to the boil and simmer until tender and water is absorbed.
In a large mixing bowl, add kale, parsley, spring onions, cooked grains, cauliflower, pomegranate seeds, pistachios and tomato, toss well, season to taste.
To cook the chicken, lay chicken on a baking tray and bake in the oven for 15-20 mins or until cooked through, alternatively cook in a frying pan. Let rest for 5 mins before slicing on a diagonal.
Serve tabbouleh topped with sliced chicken breast and extra drizzle of olive oil.
