2 Serves
66 Mins
Rinse the long grain brown rice thoroughly and cook it in a pot with water until tender and fluffy.
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Vitamin K
366 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
733 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
650 mg / 1,250 mgPotassium
395 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
25 g / 20 gCholesterol
233 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Slice the halloumi cheese into thick, even slabs using a chef's knife.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Place the halloumi slices into the hot skillet and sear until golden brown on both sides, then remove from heat.
Assemble the bowls by layering the cooked brown rice, fresh salad greens, and the seared halloumi, then season everything with salt and black pepper to taste.
7
g67
g58
g
