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Meal prep: rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Each box serves 1
Ingredients
For the rice base & dressing
- 100g brown basmati rice
- 1 red onion, finely chopped
- 1 tsp vegetable bouillon
- ½ tsp dried oregano
- 2 tsp rapeseed oil, preferably cold-pressed
- 2 tsp cider vinegar
For the tuna salad box
- 80g canned sweetcorn (no salt or sugar)
- 2 spring onions, chopped
- ½ red pepper, chopped
- 120g can tuna in spring water
For the feta & beetroot salad box
- 210g can chickpeas, drained
- 1 cooked beetroot, sliced then cut into strips
- 25g feta, crumbled
- 2-3 walnut halves, broken
- big handful rocket
Method
- STEP 1
Put the rice in a medium pan with the onion, bouillon and oregano. Pour in 300ml water, then bring to the boil. Cover, turn down the heat and simmer for 25 mins until tender and the water has been absorbed. Meanwhile, mix the oil and vinegar.
- STEP 2
Divide the rice between two lunchboxes. Add the corn, spring onion, red pepper and tuna to one box, and the chickpeas, beetroot, feta and walnuts to the other. Spoon the dressing into both boxes, then add the rocket to the beetroot one, but don’t toss through until just before eating, or better still, add on the morning that you are eating it. Will keep for two days in the fridge.
