Recipe by Gabrielle O’Dea / @nourishtheday
1 cup basmati brown rice
½ cup Lupin Flakes
3 cups water
1 tbsp chia seed
½ butternut pumpkin, deseeded and chopped into bite sized cubes
1 tbsp olive oil
1 bunch kale, de stemmed and finely shredded
1 bunch broccolini, chopped finely
Juice of 2 lemons
Salt and pepper
3 tbsp extra virgin olive oil
⅓ cup pepitas
Pinch chilli flakes
1 tbsp siracha sauce (if desired)
- Preheat the oven to 200C
- Combine rice, Lupin Flakes and water in a saucepan, bring to the boil, turn down to a simmer, cover with a tight fitting lid and cook for 25-30 mins or until rice is cooked through and water is all dissolved. Stir through chopped broccolini stalks (reserve the tops) and chia seed. Allow to cool.
- Meanwhile place the pumpkin in a roasting pan and drizzle over the olive oil. Season with a little salt and pepper then roast in the prearranged oven for 30-45 mins or until starting to brown a little on the edges.
- Place the kale and chopped broccolini tops in a large bowl, add lemon juice, extra olive oil and season well with salt and pepper. With your hands mix everything together very well.
- Add pumpkin and rice mixture to the kale then add chilli flakes, pepitas and siracha sauce. Mix up well and serve.