Bush Tucker Rice Bowl with Wattleseed and Kakadu Plum

This unique Bush Tucker Rice Bowl combines traditional native Australian ingredients like wattleseed and Kakadu plum with fragrant jasmine rice. The dish offers a delightful balance of earthy and tart flavors, enhanced by the addition of fresh herbs and a hint of native spices. Perfect for a wholesome meal, it is both nourishing and rich in flavor, meeting various dietary needs.

Ingredients:

• 1 cup jasmine rice
• 2 cups water or vegetable broth
• 1 tablespoon wattleseed powder
• 1/2 cup Kakadu plum puree
• 1 teaspoon native bush spice mix (such as lemon myrtle and bush tomato)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup baby spinach
• Salt and pepper to taste
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced red bell pepper and zucchini to the skillet. Cook for about 5-7 minutes, until the vegetables are tender.
4. Stir in the wattleseed powder and native bush spice mix, cooking for another minute to toast the spices.
5. Add the Kakadu plum puree and baby spinach to the skillet, stirring until the spinach wilts. Season with salt and pepper to taste.
6. Fluff the cooked jasmine rice with a fork and serve it in bowls, topped with the sautéed vegetable and spice mixture. Garnish with fresh coriander leaves.