This recipe is designed to be a ‘two in one’ lunch and dinner. The amounts here make 2 portions, one for dinner and the other for a leftover lunch the following day.
Feel free to use whichever grain you'd like. Keep in mind if using brown rice, it must be cooled appropriately by letting it cool quickly and then immediately put it into the fridge. We recommend spreading the rice onto a large plate or baking tray for faster cooling, rather than keeping it in the pan. Then, as soon as it's cooled, put it into an airtight container in the fridge - never let it sit at room temperature.
This recipe comes from our healthy plant based January | week 2 meal plan. We use the other half in our grain salad with tofu, greens and ginger pickled carrots recipe.
