Easter is a time of celebration and indulgence, but it’s essential to keep your health goals in mind when planning your holiday menu.
Whether you’re cooking for a small family gathering or a larger group of friends, finding the perfect balance between taste and nutrition can be a challenge.
But fear not, because we’ve got you covered. In this article, we’ll share some tips and tricks for creating a healthy Easter lunch that everyone will love. We understand that everyone has different dietary preferences and requirements, so we’ll offer a range of options to suit all tastes. From vegetarian to meat-based dishes, we’ll help you create a delicious Easter lunch that’s both healthy and satisfying.
When planning your Easter lunch, it’s essential to focus on fresh, whole foods. Incorporating plenty of colorful fruits and vegetables is a great way to add nutrients and flavor to your meal. You can create a beautiful veggie bowl or salad that’s bursting with color and flavor. Roasted vegetables are another great option, as they’re easy to prepare and can be seasoned to your taste.
With a little creativity and planning, you can create a healthy and delicious Easter lunch that everyone will enjoy.
- Balsamic Mushrooms with Beans, Broccoli & Ancient Grains
- Roasted Mushrooms & Asparagus with Soft Boiled Eggs and Herb Vinaigrette
- Baked Mushroom Brown Rice
Baked Mushroom Brown Rice
Serves 4
Ingredients:
- 1 Tbsp olive oil
- 1 onion, diced
- 1 ½ cups long grain brown rice
- 2 ½ cups water, boiled
- 1 tsp salt
- 500g mixed cultivated mushrooms, sliced into similar sized big chunks
- 1 Tbsp olive oil
- 2 cloves garlic, finely minced
- 1 Tbsp soy sauce
- 1 Tbsp balsamic vinegar
- 1 bunch fresh thyme sprigs
- Salt and pepper, to taste
- Micro herbs, to serve
- Lemon wedges, to serve
Method:
- Preheat oven to 180˚C.
- Heat the olive oil in a 26cm saucepan with a lid / buffet casserole.
- Add the onion and cook until soft.
- Add the rice and coat in the onion and olive oil.
- Pour the boiling water into the dish and sprinkle over the teaspoon of salt.
- Stir briefly just to mix and then cover tightly with aluminium foil.
- Place the pan lid on top to ensure the seal is tight.
- Bake in the oven for 50 minutes.
- While the rice is baking combine the mushrooms in a bowl with the olive oil, garlic, soy, balsamic and thyme. Season lightly and mix well.
- After 50 minutes, remove the lid and foil from the rice.
- Fluff the rice with a fork.
- Spoon the mushrooms on top of the rice and turn oven up to 200˚C.
- Bake mushrooms on top of the rice for 10-15 minutes until mushrooms are tender and juicy.
- Zest the lemon over the entire dish and squeeze over some lemon juice.
- Top with micro herbs and serve family style in the pan on the table.
Serve with lemon wedges on the side and enjoy!
