Broccoli and black bean rice

Ingredients

• Rice (dry)320g
• Broccoli (raw)600g
• Black beans (drained)480g
• Lemon juice (raw)40ml
• Olive oil (raw)30ml
• Salt (dry)6g
• Black pepper (dry)2g
• Recipe water (raw)700ml

Method

1. Rinse 320g rice. Put in a saucepan with 700ml recipe water and confirm the packet ratio. Cover and simmer twelve to eighteen minutes until nearly tender.
2. Cut 600g broccoli into small florets. Lay over the rice, cover and steam five to seven minutes until tender. Fold in 480g black beans and 30ml olive oil and heat until beans are hot throughout.
3. Season with 40ml lemon juice, 6g salt and 2g black pepper. Rest covered five minutes.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.