Name: Brown rice with vegetables and tahini dressing
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: Brown rice with vegetables; 1/4 cup (50 grams) brown long-grain rice; 1 small zucchini, sliced thinly; 2 medium yellow patty-pan squash, quartered; 1 small carrot, coarsely grated; 1/4 cup finely chopped fresh flat-leaf parsley; 1 tablespoon sunflower seeds; Tahini dressing; 1 tablespoon tahini; 2 teaspoon fresh lemon juice; 1 tablespoon water; 1 clove garlic, crushed

Ingredients

Brown rice with vegetables

1/4 cup (50 grams) brown long-grain rice

1 small zucchini, sliced thinly

2 medium yellow patty-pan squash, quartered

1 small carrot, coarsely grated

1/4 cup finely chopped fresh flat-leaf parsley

1 tablespoon sunflower seeds

Tahini dressing

1 tablespoon tahini

2 teaspoon fresh lemon juice

1 tablespoon water

1 clove garlic, crushed

Method

1.Cook rice in small saucepan of boiling water, uncovered, until rice is tender; drain.

2.Meanwhile, boil, steam or microwave zucchini and squash, separately, until tender; drain. Combine rice in small bowl with carrot, parsley and seeds.

3.To make tahini dressing: Place ingredients in screw-top jar; shake well.

4.Serve rice and vegetables drizzled with dressing.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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