BOILED: Bring some water to a boil in a saucepan. Add brown rice to the pan and reduce heat to a simmer. Cook uncovered for 20-22 mins. Rinse using a mesh sieve for 10 seconds and then return the rice to the pan along with a big pinch of salt and stir. Cover, and leave to finish cooking with the residual heat and steam. Serve with Salmon, avocado and a rocket salad. Keeps in the fridge for 3-4 days in an airtight container
BROWN RICE & MANGO SALAD In a large bowl combine some cooled, boiled brown rice, cubed mango and some cooled chopped steamed broccoli. Add some olive oil, lime zest and juice, finely sliced spring onions, sea salt, chilli flakes, a dash of raw honey and some chopped mint. Toss together to combine. Serve with grilled chicken thighs and some natural yoghurt.
FRIED RICE Have some premade steamed rice to hand which has cooled to room temp. In a frying pan with high sides or wok, fry off some onions and garlic in a little olive oil. When onions and garlic are softening and becoming fragrant, throw in a cup or two of chopped vegetables like red peppers and mangetout. After 4-5 mins stir through a cup of the cooled rice, fresh coriander, finely sliced spring onions and toss. Sprinkle in some curry powder and a few dashes of soy sauce to coat everything. Serve with steak.