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Posted 19-07-2016

Great dish on its own when you are in a hurry and want something quick. Or as an accompaniment to my beloved curry!

I have come to love rice dishes because I have found so many different rice varieties. Red, black, wholegrain basmati, wholegrain Spanish round rice, even the jasmine wholegrain.

Point is when eating rice is to always choose a wholegrain variety. The white sticky get that is marketed as "real" has been bleached and stripped of all natural nutrients that exist in the rice grain.

If you can, try to also choose local and organically grown!
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3 cups (240-360 grams) of pre cooked mixed rice with buckwheat. I like to cook a mix of red/wholegrain/buckwheat.
Pre cooked chickpeas (handful)
1 onion
1 leek (greens and all)
1 tbs. of fenugreek seeds
1 tbs. of mustard seeds
1 tbs. of turmeric
Pinch of salt
Pinch of pepper
Olive oil
Lemon juice
Splash of tamari soy
Splash of agave
Fresh coriander
Fresh mint
Fresh parsley


In a hot pan, fry off your onions and leeks with your spices - fenugreek, mustard seed, turmeric and pepper.
TIP Make sure you chop up all the leek including the green bit - that is where all the nutrients are, not in the root as many of us think. The same goes for carrot, beetroot, spring onion tops. In carrots 300 times more nutrients are found in the leaves!
Then add your rice mix along with chickpeas - fry off. 
Then add lemon juice, tamari and make sure all is incorporated.
Take off the heat and chop up all your herbs. Fold them into your rice just before serving!

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