This vibrant summer dish is a BBQ essential.  

Serves 4



  2 red onions, cut into chunks 2 red bell peppers, cut into chunks 2 courgettes, cut into chunks 1 1/2 tbsp olive oil 225g black rice (uncooked) 2 cloves garlic, minced 430ml water 1 vegetable stock cube    


  Preheat oven to 200℃/395 /Gas 6. Line a baking tray with baking paper.   Toss onion, peppers and courgettes in olive oil, season with salt & pepper, and lay evenly on the baking tray.   Meanwhile, heat olive oil in a saucepan over medium heat, then add black rice and garlic. Cook for 6-7 minutes stirring constantly.   Add water and vegetable stock, and bring to a boil before reducing to a low heat.   Cover, and simmer for about 25-30 minutes or until water is absorbed. Divide rice into 4 bowls, top with vegetables and serve immediately.    

Nutritional Information

  Calories 293 k/cal Protein 8g Carbs 52g Fats 7g Fibre 6g  
May 27, 2021