Grain bowls Try the trend with th­ese healthy and avour­ful dishes

Try the trend with th­ese healthy and flavour­ful dishes for ev­ery meal of the day, by di­eti­tians Stephanie Clarke and Wil­low Jarosh.

Glamour (South Africa) - - La Une -

What you’ll need

½ cup black rice

3 cups unsweet­ened al­mond milk

1½ tsp tahini

2 tsp co­coa pow­der

2 tsp maple syrup

cup mixed berries

1 tsp sesame seeds

The how-to In a medium pan, bring the rice and al­mond milk to a boil. Re­duce the heat and sim­mer, stir­ring of­ten, un­til the rice is ten­der and a lit­tle milk re­mains, for about 30-40 min­utes. Re­move from the heat and stir in the tahini, co­coa pow­der and maple syrup un­til the mix­ture is smooth, for about 1 minute. Di­vide be­tween two bowls and top each with mixed berries and sesame seeds.

What you’ll need Black-rice bowl with fresh berries

3½ tsp olive oil

½ tsp curry pow­der

¼ tsp cayenne pep­per

¼ tsp salt

¼ cup un­salted cashew halves

2 cups sliced mush­rooms

2 sea­soned cod fil­lets (113g each)

2 tsp re­duced-sodium soy sauce

2 tsp brown sugar

1 tbsp rice vine­gar

2 tsp chopped gar­lic

2 tsp chopped gin­ger

½ tsp corn­flour

1 tsp sesame oil

2 cups cooked soba noo­dles

2 tsp sliced scal­lions

The how-to

Heat the oven to 180°C. In a bowl, mix ½ tsp olive oil with the curry pow­der, cayenne pep­per and salt. Add the cashew halves and toss to coat. Place on a bak­ing sheet and bake for about 8 min­utes. In a medium skil­let over a medium heat, heat 2 tsp olive oil. Add the mush­rooms and sauté un­til soft, for about 7 min­utes. Set aside. In the same skil­let, heat 1 tbsp olive oil for 1 minute. Add the cod fil­lets and sauté for 3 min­utes per side. Set aside. Add ¼ cup wa­ter and scrape up the browned bits.

In an­other bowl, com­bine the soy sauce, brown sugar, rice vine­gar, gar­lic, gin­ger, corn­flour and sesame oil. Add to the skil­let and stir over a medium-low heat un­til thick­ened, for about 3 min­utes. Re­turn the cod to the skil­let and turn to coat in the sauce. In a bowl, toss 2 cups cooked soba noo­dles with 1 tsp olive oil. Di­vide the noo­dles be­tween two bowls and top each with half of the mush­rooms and cashews, a piece of cod and 1 tbsp sliced scal­lions. Driz­zle with sauce and serve.

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