This dish is a total winner for those who meal prep! Cook up a big batch and enjoy all week! You can use whichever mushroom flavoured broth you like to give a rich smokey flavour. Incorporating Broth to your rice dishes effortlessly adds flavour and nutrition.
A selection of veggies, we used kale, snow peas, cucumber, spring onions and radish.
Method
Preheat the oven to 350°F
Combine the chopped pumpkin, fennel seeds, a sprinkling of Himalayan crystal salt, and a drizzle of olive oil on a baking tray, then bake for 30 minutes, or until the pumpkin is tender.
Gently sauté the diced onion, garlic, and grated ginger with a little oil in a saucepan over medium heat.
Stir in the basmati rice and Chinese five spice, and fry for another 30 seconds.
Add the water, tamari, and Chicken Bone Broth Adaptogenic Mushroom to the rice mixture. Cover and cook on very low heat for 25 minutes, or until the water is absorbed and the rice is tender.
When the pumpkin and rice are almost done, slice any larger mushrooms. Add all the mushrooms to a pan with a little oil and fry until golden brown, then add a splash of tamari at the end.
Slice and prep your selection of veggies.
Season the cooked rice with sesame oil.
Serve portions of rice, pumpkin, mushrooms, and veggies into bowls.
Enjoy!
Combine the chopped pumpkin, fennel seeds, a sprinkling of himalayan crystal salt and olive oil onto a baking tray, then bake for 30 mins on 180 degrees.
Gently sauté onion, garlic and ginger with a little oil in a saucepan. Stir in rice and Chinese five spice, and fry for anther 30 seconds. Then add water, tamari, Chicken Bone Broth Adaptogenic Mushroom, and cook covered on a very low heat for 25 mins or until water is absorbed and rice is tender.
3. When pumpkin and rice are almost cooked, slice any larger mushrooms, then add all the mushrooms to a pan with a little oil and fry until golden brown, then add a splash of tamari at the end.
Slice and prep your veggies.
Season the rice with sesame oil.
Serve portions of rice, pumpkin, mushrooms and veggies into bowls.
Enjoy!
Winter Nourish Bowl
With Broth Infused Fragrant Rice
Easy peasy
2
45
This dish is a total winner for those who meal prep! Cook up a big batch and enjoy all week! You can use whichever mushroom flavoured broth you like to give a rich smokey flavour. Incorporating Broth to your rice dishes effortlessly adds flavour and nutrition.
A selection of veggies, we used kale, snow peas, cucumber, spring onions and radish.
Method
Preheat the oven to 350°F
Combine the chopped pumpkin, fennel seeds, a sprinkling of Himalayan crystal salt, and a drizzle of olive oil on a baking tray, then bake for 30 minutes, or until the pumpkin is tender.
Gently sauté the diced onion, garlic, and grated ginger with a little oil in a saucepan over medium heat.
Stir in the basmati rice and Chinese five spice, and fry for another 30 seconds.
Add the water, tamari, and Chicken Bone Broth Adaptogenic Mushroom to the rice mixture. Cover and cook on very low heat for 25 minutes, or until the water is absorbed and the rice is tender.
When the pumpkin and rice are almost done, slice any larger mushrooms. Add all the mushrooms to a pan with a little oil and fry until golden brown, then add a splash of tamari at the end.
Slice and prep your selection of veggies.
Season the cooked rice with sesame oil.
Serve portions of rice, pumpkin, mushrooms, and veggies into bowls.
Enjoy!
Combine the chopped pumpkin, fennel seeds, a sprinkling of himalayan crystal salt and olive oil onto a baking tray, then bake for 30 mins on 180 degrees.
Gently sauté onion, garlic and ginger with a little oil in a saucepan. Stir in rice and Chinese five spice, and fry for anther 30 seconds. Then add water, tamari, Chicken Bone Broth Adaptogenic Mushroom, and cook covered on a very low heat for 25 mins or until water is absorbed and rice is tender.
3. When pumpkin and rice are almost cooked, slice any larger mushrooms, then add all the mushrooms to a pan with a little oil and fry until golden brown, then add a splash of tamari at the end.
Slice and prep your veggies.
Season the rice with sesame oil.
Serve portions of rice, pumpkin, mushrooms and veggies into bowls.
