Description

Eat Curious Dehydrated Pieces are layered over brown rice and garnished with peppery radishes, crunchy vegetables and fresh mint, ensuring every bite is packed with flavour and plant-based goodness!

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Dehydrated Pieces: Spread Eat Curious Dehydrated Pieces evenly in a gastronorm tray. Soak in 750ml water (or stock for extra flavour) for at least 30 minutes.

2. Cook rehydrated pieces: Once re-hydrated, coat in paste or spice mix and yoghurt, cover and cook in the oven at 180°C until core temperature is reached. Cook uncovered to brown slightly if needed.

3. Pickle red onions: Slice red onions and mix with lime juice and olive oil.

4. Cook rice: While the pieces are cooking, rinse the rice and cook according to package instructions.

5. Prepare salad: Slice plum tomatoes and half cherry tomatoes. Shred carrot and cucumber and mix together. Pick mint.

6. Assemble: Divide the rice between the bowls and top with the cooked Eat Curious pieces, tomatoes, pickled onion, radish, cucumber, and carrot. Garnish each bowl with fresh mint leaves and nigella seeds