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Lemon-Dijon Beetroot & Brown Rice Bowl

Lemon-Dijon Beetroot & Brown Rice Bowl

with Herby Goat Cheese & Walnuts

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Don’t grumble, we're having a crumble! Dad jokes aside, we think this herby goat cheese crumbled over your brown rice bowl is the perfect decadent finish to a superfood supper.

Tags:Low Calorie
Allergens:MilkTree NutsSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

brown rice

1 cube

vegetable stock

1 unit

beetroot

1 bunch

spring onions

1 unit

lemon

1 bunch

chives

1 bunch

parsley

1 tub

marinated goat cheese

(ContainsMilk)

1 packet

walnuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

¾ tub

Dijon mustard

(ContainsSulphites)

1 bag

green beans

Not included in your delivery

olive oil

3 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat22.2 g
of which saturates7.8 g
Carbohydrate64.7 g
of which sugars6.9 g
Dietary Fibre0 g
Protein17.4 g
Cholesterol0 mg
Sodium984 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Sieve
Chopping board
Knife
Small Bowl
Medium Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Rinse the brown rice well. Place the rice and the water (check the ingredients list for the amount) in a medium saucepan and crumble in the vegetable stock cube (use suggested amount). Bring to the boil over a high heat, then cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

2

While the rice is cooking, dice the beetroot (unpeeled) into 1 cm chunks. TIP: Wear gloves to avoid stained fingers! Tip: Cut the beetroot to the right size to ensure it cooks in the allocated time! Trim the green beans and slice in half. Finely slice the spring onion. Juice the lemon. Finely chop the chives and the parsley. In a small bowl, combine 1/2 the chopped chives and parsley with the marinated goat cheese (reserve the oil for step 5). Set aside.

3

Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, for 3-4 minutes or until golden.

4

Return the pan to a medium-high heat with a good drizzle of olive oil and the beetroot. Cook for 6-7 minutes, or until starting to soften. Add the green beans and cook for a further 3-4 minutes, or until the beetroot and beans are tender. TIP: Beetroot retains some bite when cooked. Add the spring onion and cook for a further 1 minute, or until softened.

5

In a medium bowl, combine 1 tbs for 2 people / 2 tbs for 4 people of the reserved oil (from the marinated goat cheese tub), the Dijon mustard (use suggested amount) and the lemon juice. Season to taste with a pinch of salt and pepper. TIP: Feel free to add more Dijon mustard if you like! Add the beetroot, green beans, spring onion and brown rice and toss to coat.

6

Divide the beetroot and rice between plates. Top with the herby goat cheese and the walnuts. Sprinkle over the remaining chives and parsley.