This blend of brown, black and red rice with roasted sweet potatoes, courgettes, tomatoes, sugar snap peas, spinach and pomegranates is so yum, with a great range of flavours and textures.
– 1/3 of a cup of wild rice
– 1/3 of a cup of red rice
– 1/3 of a cup of brown rice
– 3 small sweet potatoes
– 2 courgettes
– 20 tomatoes
– 4 handfuls of spinach
– 1 cup of pomegranates
– 1 cup of sugar snap peas
– 1 jalepeno pepper
– 1 handful of fresh coriander leaves
– 1 lime
Start by slicing the sweet potatoes into cubes, drizzling them in olive oil and cinnamon and baking them at 190C for about 45 minutes, until they are beautifully soft and squishy.
Next, boil the three types of rice together with about 2 cups of boiling water, this should also take about 45 minutes during which time you may have to add a little more water.
While the sweet potatoes and rice cook chop the courgettes into quarters, then slice them into small quarter moon shapes and place to one side.
De-seed and chop the jalepeno pepper and half the tomatoes. Chop the coriander leaves into tiny pieces.
Once the sweet potatoes are about 10 minutes from the end add the tomatoes, jalepeno pepper and courgettes to their baking tray to cook. Meanwhile, add the spinach, corriander and lime to the rice – having already drained any excess water. Then mix the two together in a large serving dish, adding the pomegranates right at the end. Serve and enjoy.