Had a weekend full of junk food? And want to end your Sunday night, right? Then this beef stir-fry with brown rice recipe is for you!

SERVES 4

INGREDIENTS
1 tbsp olive oil
500 g beef sirloin strips
2 tsp soy sauce
250 g tenderstem broccoli
2 garlic cloves, crushed
200 g sugar snap peas
4 spring onions, thickly sliced
150 g baby corn, halved lengthways
250 g asparagus spears
150 g king oyster mushrooms, sliced
80 g mung bean sprouts
4 tbsp hoisin sauce
2 small red chillies, finely chopped
1½ cups brown rice, cooked
2 limes, cut into wedges, to garnish

METHOD
1. Heat the olive oil in a large wok or deep frying pan and add the beef strips. Fry until brown, then set aside.
2. Add the soy sauce, broccoli and garlic and fry over high heat for 2 minutes until softened.
3. Add the sugar snap peas, spring onions, baby corn, asparagus, mushrooms and bean sprouts. Fry for 2-3 minutes, then stir in the hoisin sauce and cooked beef. Heat through quickly, adding a splash of water if too dry.
4. Toss in the chillies and serve on a bed of brown rice with lime wedges on the side.

Want another stir-fry recipe? Then try this chicken and swoodle stir-fry!

The post Beef stir-fry with brown rice appeared first on MyKitchen.

Prepping your weekly lunches has never been so easy! Make the ultimate nutritious bento box with this mini meatballs recipes.

MAKES 1 bento box // COOKING TIME 30 min

INGREDIENTS
For the meatballs
500 g beef mince
½ green pepper, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp dried mixed herbs
1 tsp paprika
3 tbsp tomato paste
1 egg
⅓  cup oats
2 tbsp olive oil
For the brown rice salad
2 cups cooked brown rice
½ cup olive oil
4 tbsp balsamic vinegar
4 tsp lemon juice
2 tsp mustard
½ red onion, finely chopped
½ cucumber, chopped
4 radishes, thinly sliced
2 wheels feta
To serve
180 g tub red pepper hummus
½ cup pumpkin seeds, toasted

METHOD
For the meatballs
1. Preheat oven to 180°C. Mix the mince, pepper, onion, garlic and spices in a bowl.
2. Add the tomato paste, egg and oats and mix until it comes together. Season generously.
3. Shape the mixture into small balls, arrange on a baking tray and drizzle with olive oil.
4. Bake for 20–25 minutes, turning occasionally until cooked through.
For the brown rice salad
1. Place the rice in a large bowl.
2. Whisk the wet ingredients together and season. Stir the dressing through the rice.
3. Add the remaining ingredients and toss.
To serve
1. Place the brown rice salad in a lunch box with a few mini meatballs on top. Place the hummus and pumpkin seeds in separate containers.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Looking for more lunch inspiration? Try our tortilla chip dipping bowl with salsa.

The post Mini meatballs with brown rice salad bento box appeared first on MyKitchen.

No longer just a side dish, it’s time for rice to take centre stage on your plate. Start with these rice and red kidney bean burgers!

SERVES 6 // COOKING TIME 15 min

INGREDIENTS
For the rice and red kidney bean burgers
1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper
For the cucumber-garlic yoghurt
1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed
To serve
6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced

METHOD
For the rice and red kidney bean burgers
1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray
For the cucumber-garlic yoghurt
1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.
To serve
1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage.

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za

The best part about rice? There are so many different kinds you can use and all with varying benefits. We used basmati rice for this whole roast butternut with vegetarian stuffing.

The post Rice and red kidney bean burgers with cucumber-garlic yoghurt appeared first on MyKitchen.

Chicken, lemon and broth are super nutritious ingredients for a winter soup, which is why this delicious lemony chicken and brown rice broth is a powerful immune-boosting recipe.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
1 tbsp olive oil
½ onion, finely chopped
2 carrots, chopped
2 celery sticks, chopped
5 cups chicken stock
Juice of 2 lemons
½ tsp lemon zest
1 bay leaf
2 chicken breasts
2 thyme sprigs
1½ cups cooked brown rice
1 cup Swiss chard, torn
Salt and freshly ground black pepper
To serve
1 lemon, sliced
2 tbsp chopped dill

METHOD
1. Heat the oil in a large pot over medium heat. Fry the onion, carrots and celery for 5–7 minutes or until soft.
2. Add the chicken stock, lemon juice, lemon zest and bay leaf and bring to the boil. Add the chicken and boil for 15 minutes until it is cooked through.
3. After 15 minutes, remove the soup from the heat and carefully take out the chicken, allowing it to cool before shredding it with a fork. Return the soup to the heat, add the thyme and continue to cook for another 15 minutes.
4. Return the chicken to the pot and add the brown rice and Swiss chard. Simmer for about 2 minutes until the Swiss chard has wilted and the rice is warmed through.
5. To serve, heat a pan on high heat, add the lemon slices and dry-fry for about 1 minute until they start to brown. Spoon the lemony chicken and brown rice broth into bowls and top with lemon slices and fresh dill.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Bone broth is another nutritious and gut-healing dish where you can use up your leftover meat bones.

The post Immune-boosting lemony chicken and brown rice broth appeared first on MyKitchen.

Who knew creating deliciously nutritious food would be so quick and easy? These smoked snoek bowls with veggies and brown rice are super simple and healthy, plus you only need five ingredients to get going!

MAKES 4 // COOKING TIME 25 min

INGREDIENTS
1 cup brown rice, cooked
½ cucumber, thinly sliced
400 g smoked snoek, flaked
1 cup vegetable pickle
1 avocado

METHOD
1. Assemble the bowls by layering the rice, cucumber, snoek, pickles and sliced avocado. Season to taste and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

The post Smoked snoek bowls with veggies and brown rice appeared first on MyKitchen.

Give your salads a fresh upgrade with some new and delicious ingredients! There’s nothing boring about this brown rice salad bowl with tuna and radish.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
1 cup brown rice, cooked
1 tin tuna chunks, drained
4 radishes, finely sliced
½ red onion, finely sliced
½ cucumber, cubed
1 tbsp olive oil
1 lemon, zested and juiced
2 handfuls baby spinach and rocket mix

METHOD
1. In a bowl, combine the brown rice, tuna, radishes, red onion, and cucumber.
2. Drizzle over the olive oil and lemon juice, and add the zest. Season to taste with salt and pepper, and gently toss.
3. Arrange in a dish with the baby spinach and rocket and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder

The post Brown rice salad bowl with tuna and radish appeared first on MyKitchen.