Discovering wild rice was a revelation for me. I don’t I’m alone in saying white and brown rice are pretty dull and I don’t tend to have them very often as a result. But wild rice has such a great flavour, and an amazing colour too! Plus it contains more protein and fibre than other rice varieties, so it’s a win-win situation. The one downside to wild rice is that it can stain your pots if they’re not already black.
Recent studies have suggested that adding a little oil to rice before cooking it, and then leaving it to cool for at least 12-24 hours before eating it causes a build up of resistant starch which can’t easily be digested by the body, therefore your bowl of rice contains between 10-60% less calories as a result. For those individuals trying to reduce their calorie intake whilst still wanting a decent sized and nutritious meal, this is great news, so give it a try.
40g wild rice
1 tsp lemon juice
1/2 tsp soy sauce
100g pumpkin, cubed (I use butternut)
1 large tomato (~100g)
A handful of chard/kale/leafy greens
1/3 yellow capsicum
~80g purple cabbage
What to do:
- Preheat the oven to 200°C
Cook the rice for the recommended time (usually around 30 minutes) with the lemon juice and soy sauce
- Meanwhile roast the pumpkin in a little coconut oil and sea salt
- Finely chop all the veggies into cubes less than 1cm by 1cm, and chop the leaves
- When the rice and pumpkin are ready add all the veggies to the pot and stir
- Serve immediately on it’s own or as part of a Pixie Plate. This would also be a great packed lunch to take to school/uni/work!