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Subscriber Giveaway

Win one of three BNB racks!

BnB Rack manufacture a range of racks to safely transport your bike. From towball mount to roof mounted racks, BnB have a rack to keep your bike safe on your car. They’ve hooked us up with three racks to giveaway this issue.

All new or renewing subscribers will automatically be entered in the draw to win, so simply subscribe today.

Terms: Open to NZ subscribers only. The prize is not transferable for cash. The offer runs from the 1st April 2019 to the 31st May 2019. The winner will be sent one of the three racks at random and will not get to choose the rack they receive. If the subscription is a gift, the recipient receives the prize. Subscription applications must be received by 31st May 2019 to be eligible for this offer. Employees of Pedal Press Limited and Bikes International/BnB Rack are not eligible for this offer.

Win one of twelve packs of SunRice SuperGrains or Brown Rice and Quinoa!

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Keep your legs firing with the SunRice SuperGrains Microwave Cups and SunRice Quick Cups Brown Rice and Quinoa! A premium blend of rice and grains, these cups are ready in just 40 seconds, making them convenient and simple. Enjoy nutritious grains such as quinoa, millet, buck wheat, red rice and riceberry without any artificial flavours, colours and preservatives. To enter, simply enter your email below.

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Use the SunRice Brown Rice and Quinoa blend to recreate this protein-packed recipe by SunRice Ambassadors Julia Matthews and Libby Boxall.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 4

Ingredients:

2 cups SunRice Naturally Rice & Quinoa
2 cups baby spinach, roughly chopped
2 cups purple cabbage, roughly chopped
1 red capsicum, cubed
1 cup of peas
4 spring onions, sliced
¾ cup almonds

Sweet Chilli Dressing:

2 tablespoons olive oil
2 tablespoons maple syrup or honey
3 tablespoons vinegar
½ teaspoon salt
½ teaspoon red chili flakes

Method:

Place SunRice Naturally Rice & Quinoa and 2 cups of water into a medium sized saucepan, bring to a boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. While the rice is cooking, prepare the dressing in a small bowl by mixing together the ingredients. In a large bowl, add the brown rice and quinoa, salad ingredients, pour dressing over and gently toss to combine.