Healthy Rice Bowl Dinner

The beauty of this recipe is how it doesn’t really require an accurate amount of ingredients and is a great way to empty your fridge and pantry. It ends up being a really colourful dish that’s perfect for picnics or quick lunches that you can wolf down after an intense ballet class.

The “cooking” of this can be done concurrently and hence it saves a lot of your time.

This dish is perfect for those who have ballet classes scheduled “in between” meal times. If you’re like me, you often struggle to fuel up properly before, say a 630pm-800pm class. On those days, a small portion of this salad is enough to provide the fuel for an intense class and yet it’s not too heavy to get in the way of dancing.

Ingredients:

2 eggs

Zucchini, cut into small cubes

Carrots, cut into small cubes

A handful of frozen peas

Brown rice

Canned tuna, drained and broken into pieces

Canned corn, drained

A handful of cherry tomatoes, halved or quartered.

Seasoning:

Mayonnaise – be as generous as desired

Extra virgin olive oil

Salt and pepper to taste

Method:

(May be done concurrently)

1. Make hard boiled eggs to your liking.
2. Steam zucchini, carrots and frozen peas until soft.
3. Cook brown rice as per instructions on the packaging.

Assembly:

1. Pour cooked rice into a large serving bowl.
2. Add steamed vegetables, canned tuna and canned corn.
3. Mix well.
4. Add in seasoning (mayonnaise, extra virgin olive oil, salt and pepper to taste)

NB: The original recipe comes from Thermomix. I’ve adapted to suit non-TM users. For TM5 users, this can be found in the chip under Rice category.

BY VICKY L – ELANCÉ AMBASSADOR