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Brown Rice With Veggies And Hemp Hearts

A delicious and nutritious side dish that packs delicious flavour and a nice crunch all in one bite!

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Servings: 6

Prep Time: 00:45

Cook Time: 00:20

Bowl Ingredients

1 cup brown rice

2 cups cold water

1 tsp salt

1 medium sized pink beet (diced)

3 medium sized heirloom carrots (yellow, orange, red | diced)

1 head of broccoli florets

1 bunch of spinach (sautéed)

1/3 cup manitoba harvest hemp hearts

2 tsp chopped scallions

Dressing

1 1/2 cup sunflower oil (you can substitute with any neutral tasting oil)

1/2 cup rice vinegar

1/2 tbsp sesame oil

1/2 tbsp soy sauce

1/2 tbsp dijon mustard

salt and pepper to taste

Preparation

1In a rice cooker combine rice, water and teaspoon of salt. Hit auto-cook button and allow to boil while preparing your other ingredients (should cook for approx. 45 mins).

2Dice beets, carrots and broccoli florets and place in individual bowls. Boil water and pour over each bowl to lightly blanche vegetables (30 seconds each). Strain and let sit.

3Rinse spinach and steam in hot pan over medium-high heat until greens become brighter in colour and shrink in size. Let cool and using a strainer press out any excess water from softened spinach. chop into smaller pieces.

4In a separate bowl combine all dressing ingredients, whisk and let chill in refrigerator.

5Once rice is cooked allow it to cool before adding your vegetables. In a large bowl combine rice, vegetables, dressing and Manitoba Harvest Hemp Hearts. Add dressing to taste and top with fresh chopped scallions.

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