SunRice

Brown rice & Quinoa Tabbouleh with Greek spiced Chicken

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Prep time

15min

Cook time

60min

A delicious and healthy salad perfect for Spring and Summer. Opt out the chicken to make it Vegan!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Brown Rice & Quinoa (uncooked)

  • 2 cup Water

  • ½ head Cauliflower (chopped into small florets)

  • 1 tbsp Olive Oil

  • ½ bunch Kale (very chopped finely)

  • ½ bunch Spring Onions (finely chopped)

  • ½ bunch Flat Leaf Parsley (finely chopped)

  • 1 Pomegranate (seeds removed)

  • cup Toasted Pistachios (toasted)

  • 2 Large Tomatoes (seeds removed, diced finely)

  • 2 Large Chicken Breasts

  • 1 tbsp Olive Oil

  • ½ tbsp Lemon Juice

  • 1 tsp Lemon Zest

  • 2 clove Garlic (crushed)

  • 1 tbsp Fresh oregano (chopped finely)

  • 1 Red Chilli (finely sliced, optional)

  • Salt and Pepper (to taste)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Brown rice & Quinoa Tabbouleh with Greek spiced Chicken

Method

  • In a bowl combine chicken, olive oil, lemon juice, lemon zest, garlic, chilli, oregano, salt and pepper, set aside in the fridge for 30 mins-4 hours.

  • Preheat oven to 180C. Place the cauliflower on a baking tray, drizzle with 1 tbsp. olive oil and cook until slightly golden, approx. 20 mins.

  • Meanwhile in a saucepan place brown rice & quinoa with water, bring to the boil and simmer until tender and water is absorbed.

  • In a large mixing bowl, add kale, parsley, spring onions, cooked grains, cauliflower, pomegranate seeds, pistachios and tomato, toss well, season to taste.

  • To cook the chicken, lay chicken on a baking tray and bake in the oven for 15-20 mins or until cooked through, alternatively cook in a frying pan. Let rest for 5 mins before slicing on a diagonal.

  • Serve tabbouleh topped with sliced chicken breast and extra drizzle of olive oil.

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