Ingredients
- ♡ ¾ Cup Brown Long Grain Rice – Soaked In Water Overnight
- ♡ 2 Small Zucchini – Sliced In Rounds
- ♡ 1 Red Capsicum – Cut In Quarters
- ♡ 1 Cup Rocket Leaves
- ♡ 2 Celery Stalks - Sliced
- Dressing
- ♡ ¼ Cup Fresh Basil Chopped
- ♡ 1 Shallot - Roughly Chopped
- ♡ 3 Tablespoon White Balsamic Vinegar
- ♡ 2 Tablespoons Extra Virgin Olive Oil
- ♡ Salt And Pepper To Taste
Instructions
- ♥ Rise and drain the rice, bring 6 cups of water to the boil in a medium saucepan add the rice and cook until tender. Refresh under cold water until cool. Drain well.
- ♥ using a sandwich press or a grill pan, grill the zucchini slices and capsicum quarters
- ♥ Gently mix the celery, rice zucchini and capsicum.
- ♥ On a flat large plate arrange the rocket leaves and top with the rice mixture, drizzle with dressing and enjoy!
- ♥ Dressing: Put all the ingredients in a jar and close with a lid, shake to combine.
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