(Vegetarian) Lemon-Dijon Beetroot & Brown Rice Bowl
with Herby Goat Cheese & Walnuts- Milk
- Tree Nuts
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
Don’t grumble, we're having a crumble! Dad jokes aside, we think this herby goat cheese crumbled over your brown rice bowl is the perfect decadent finish to a superfood supper.
Ingredients
1 packet
brown rice
1 cube
vegetable stock powder
1 unit
beetroot
1 bunch
spring onion
1 unit
lemon
1 bunch
chives
1 bunch
parsley
1 tub
marinated goat cheese
(Contains: Milk; )
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
¾ tub
Dijon mustard
1 bag
green beans
Not included in your delivery
olive oil
3 cup
water
Nutrition Values
Utensils
Cooking Steps
Rinse the brown rice well. Place the rice and the water (check the ingredients list for the amount) in a medium saucepan and crumble in the vegetable stock cube (use suggested amount). Bring to the boil over a high heat, then cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.
While the rice is cooking, dice the beetroot (unpeeled) into 1 cm chunks. TIP: Wear gloves to avoid stained fingers! Tip: Cut the beetroot to the right size to ensure it cooks in the allocated time! Trim the green beans and slice in half. Finely slice the spring onion. Juice the lemon. Finely chop the chives and the parsley. In a small bowl, combine 1/2 the chopped chives and parsley with the marinated goat cheese (reserve the oil for step 5). Set aside.
Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, for 3-4 minutes or until golden.
Return the pan to a medium-high heat with a good drizzle of olive oil and the beetroot. Cook for 6-7 minutes, or until starting to soften. Add the green beans and cook for a further 3-4 minutes, or until the beetroot and beans are tender. TIP: Beetroot retains some bite when cooked. Add the spring onion and cook for a further 1 minute, or until softened.
In a medium bowl, combine 1 tbs for 2 people / 2 tbs for 4 people of the reserved oil (from the marinated goat cheese tub), the Dijon mustard (use suggested amount) and the lemon juice. Season to taste with a pinch of salt and pepper. TIP: Feel free to add more Dijon mustard if you like! Add the beetroot, green beans, spring onion and brown rice and toss to coat.
Divide the beetroot and rice between plates. Top with the herby goat cheese and the walnuts. Sprinkle over the remaining chives and parsley.
