Wraps with Red Rice and Zoodles

Wraps with Red Rice and Zoodles

  • Servings: 4
  • Difficulty: easy
  • Print

What a combination: smokey red rice, crunchy zoodles and garlicky hummus. The perfect simple lunch or dinner. Beats take-away any day! You can also use this red rice in many other ways - add some black beans and cumin and you have Mexican, add some chopped chorizo and you have Spanish.

  • 1 onion, halved
  • 2 cloves garlic, peeled
  • 1 tbs olive oil
  • 170g basmati rice
  • 50g tomato paste
  • 50g brown sugar
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • a good grind of black pepper
  • 50g vegetable stock paste
  • 500ml just-boiled water
  • 4 wraps, I used Simson’s Pantry Veggie Garden Wraps
  • ½ cup hummus, store-bought or my recipe
  • 1 zucchini, spiralized or peeled in long ribbons
  • 1 cup grated tasty cheese
  1. Place onion and garlic in the thermal bowl. EXPERT / 10 seconds / speed 13 / 0 degrees / cap ON. Scrape down sides. Add oil. EXPERT / 10 minutes / speed 3 / 110 degrees / cap OFF. Scrape down sides.
  2. Add basmati rice, tomato paste, brown sugar, paprika, turmeric, black pepper, vegetable stock paste and just-boiled water. EXPERT / 25 minutes / speed 1A / 95 degrees / cap ON. Let rice rest in the thermal bowl for 15 minutes before serving.
  3. Spread wraps with hummus, top with red rice, zucchini zoodles and grated cheese. Fold in half and enjoy.
Credit: www.mycookexpert.com.au

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