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Ingredients List
Serves 4
- 2 to 3 cups of brown rice
- 2 tomatoes , chopped small
- 1 handful of basil leaves (optional)
- 7 to 10 black olives or green olives, pitted
- himalayan salt or sea salt
- ½ cup of broccoli , cut into small florets
- 10 chestnut mushrooms , sliced
- 7 sun-dried tomatoes (optional)
- 1 tsp maple syrup
- extra virgin olive oil
Instructions
- Steam the broccoli for 5 minutes and put the rice on to boil – usually for around 20 minutes (unless you have it cooked and ready in the fridge).
- Dry fry or use a little extra virgin olive oil to cook the mushrooms (with a little salt) until soft.
- Add the chopped tomatoes, sun-dried tomatoes, maple syrup and basil and cook for a further 5 minutes.
- Once the vegetables are soft, add the cooked rice and broccoli florets and heat through.
- Season with salt and pepper according to your taste.
- Drizzle with extra virgin olive oil and garnish with a few basil leaves.
