Ready in 30 Min + Soaking Time | Serves 2


1 cup Organic Black Rice (rinsed and soaked in 2 cups of water for 1 hour)

1 bunch fresh parsley, leaves chopped, stalks reserved

1 clove fresh garlic, slightly crushed

2 medium size carrots, diced

juice of 1 orange

2 cups water

Organic Olive Oil, Extra Virgin Cold-Pressed

1 teaspoon Turmeric 60g

1 tablespoon Organic Coconut Oil, High Heat Cooking

1 large red onion, finely chopped

1 red capsicum, diced

1 courgette, diced

250g feta cheese

2 tablespoons Organic LSA


Cook the rice in soaking water, with the parsley stalks and garlic, over medium heat for 20 minutes. Remove the garlic and parsley stalks and set aside to cool.

Cook the carrots in orange juice and water. When soft, blend carrots with 1 tablespoon of olive oil, ½ teaspoon of ground turmeric and a little water until mashed. Set aside.

In a large frying pan, heat the coconut oil then add the onion, capsicums and courgette. Stir fry at high heat until vegetables are cooked but still crunchy.

Add the rice and gently fold with the vegetables, just to warm it up. Turn the heat off.

Crumble feta cheese over the rice mixture and fold in. Sprinkle with chopped parsley leaves and LSA.

Drizzle with turmeric-infused olive oil* and serve warm.

*Turmeric adds colour and a subtle spicy note to any food. Mix 2 teaspoons turmeric powder with 200ml olive oil.




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