I hope you enjoy this recipe, it’s vegetarian for a change and is a great side dish. These empanadas are filled with lentils, brown rice and kale, all hearty and nutritious. Although the filling is fairly healthy, it doesn’t take away from the great flavour that comes through from the rich tomato puree which really brings everything together. I do find that empanadas can be quite dry depending on how moist the filling is, so a dipping sauce, salsa or chutney would go down well.
Hello everyone, I hope your day has been well. Today’s recipe is something I would usually eat on a Sunday afternoon for my dinner with some veg and salad on the side. It’s quite a simple nutritious meal with protein from the chicken and fibre and magnesium from the brown rice. Sometimes the idea of eating healthily might seem quite difficult but a simple switch of white to brown rice makes such a big difference. I’ve not included a recipe or measurements here as I didn’t follow a recipe but you can get an idea of what ingredients to use below. I’m all about flavour with food.
This recipe is definitely a working progress as when I made it, it looked so delicious but didn’t quite capture the right flavours. I’m not sure if it was the sour lemon from the salad dressing or the grated zest from the orange but either way I’m going to try it again with some improvements 🙂 it’s so much fun cooking new things and putting together ingredients that I don’t usually eat. I’m really keen to start eating new things especially salads because they can be very nutritious and beneficial to the body.
6 leaves of lettuce
50g brown rice
¼ red onion thinly sliced
Zest of 1 orange
5 dried apricots cut into chunks
1 tbsp pine nuts
Salt and pepper (optional)
3 tbsp olive oil
1 tbsp lemon juice
1. Rinse and cook the brown rice in a small pot with the orange zest, I like to add a little salt, butter and thyme. Leave to cool slightly once cooked.
2. In the meantime fry the pine nuts for 2 minutes (they burn very easily) in a dry pan.
3. Wash and roughly chop the lettuce (any lettuce will do, I used round head) placing it into a small bowl with the brown rice on top.
4. Next add the onion, apricots and pine nuts. To make the dressing simply whisk the 2 ingredients together and drizzle over the top.