Moroccan Spiced Kelp Rice and Broccolini

Tonight I dished up Moroccan Spiced kelp rice and Broccolini.  It turned out so HOT and SPICY, that I just had to share it with you… (serves 2)

First, I chopped up… 

• 1 small bunch or broccolini
• 1 small zuccini
• 2 cloves of garlic
• 2-4 small chillis (choose – depending on how hot you like it) &
• 1 Punnet of Mushrooms

    

I lightly sautéed my veges…

‘Golden-browning’ my mushrooms & garlic in a pan, with a generous splash of olive oil.  I added salt and pepper to taste, then threw in the veges & chilli with a couple of hits of Moroccan spice – again I suggest you add the spice according to your own taste (test as you go along).  I cooked the greens on medium heat for 3-5 mins – keeping the colour nice an bright and the texture crisp.

I prepared the kelp rice…

while the veges were cooking.  The rice is pre-cooked, so you just need to drain the liquid out of the bag, soak it in hot water for a minute or so, drain the water out and then serve.  The rice has no real flavour of its own, but it laps up any flavours you add and does a marvellous job of filling up your stir-fry (and your tum).  I used the whole 250g.

Kelp rice is similar to the magic noodles I’ve told you about before. It’s a winning choice for the carb and calorie conscious, with only 10 cals per 250g.

Finally...

I added the rice into the pan with the veges and stirred on low heat for about a min.  I added a sneaky hit of Nando’s hot sauce to give the rice a slight creamy texture to soak up and then ‘was ready to serve’…

I just love it when a meal made from fresh ingredients, that emanate the sweet scents of nature, turns out so tasty.  I love it when you can literally feel its goodness nourishing your cells as you swallow it down.  When its warmth lingers inside and it leaves you feeling deeply satisfied… but light as a feather.

Bon Appetite x