Brown Rice and Tuna Bowls
Brown rice and canned tuna – a student’s dream! Affordable and nutritious, this is a lunch for tight budgets and energetic days. Best eaten cold for a Summery and refreshing lunchtime munch.
Serves: 4
Container: you will need 4 airtight containers
Time: approximately 25 minutes
Nutritional info per serving:
- Calories: 450
- Fat: 5 grams
- Protein: 23 grams
- Carbs: 78 grams
Ingredients:
- 2 cups dry brown rice
- 4 small cans of unflavored tuna (the single-serve cans)
- 1 carrot, peeled and chopped into small pieces
- 1 red bell pepper, core and seeds removed, cut into small pieces
- 1 cup chopped cucumber
- 1 tbsp. balsamic vinegar
Method:
- Place the brown rice into a pot and add 3 ½ cups of water and a pinch of salt, bring to the boil then reduce to a simmer, leave covered until the water has disappeared and the rice is soft (but still with a bite!).
- Divide the cooked rice between your 4 containers and add the contents of one tuna can into each, divide the carrot, bell pepper, cucumber and balsamic vinegar between the 4 containers and stir to combine with the rice.
- Cover and place into the fridge to store until needed!
