Brown rice bowl recipe to pair with the new gluten-free Hahn Ultra Crisp beer by chef Jason Roberts

After Hahn introduced its coeliac-friendly beer, new Hahn Ultra Crisp, we spoke to chef Jason Roberts, about how people who can’t deal with gluten, can make the most of the brew with something wholesome to smash it down with. He gave us the goods. And here they are… “This is a take on one of my favourite Korean dishes, “Bibimbap”, super tasty and has a little bit of everything in it, a great way to use up left overs, feel free to put your own twist on it with cooked and shredded meats, vegetables, nuts or seeds,” he said. “The recipe I have given is for 4 people, however it’s pretty easy to adjust if making more or less, a great dish to prepare ahead of time and you can certainly have the parcels sitting in the fridge for a few hours prior to cooking! For the bags I use a regular unbleached snack, sandwich bag. I use 2 bags per portion, placing one inside the other.” Servings: Serves 4 Ingredients: 4 cups Cooked brown rice  1 cup frozen peas 3 Tblsp olive oil 2T Tamari Cracked black pepper 4 eggs 1 ½ cups Spinach wilted in a hot pan with a tablespoon of hot water and seasoned with salt and pepper 1 Tblsp black or white sesame seeds 1 large Zucchini cut into long batons and blanched in boiling salted water for 10 seconds, refreshed in cold water, drained and set to dry on paper towel 2 medium Carrots peeled and cut into long… Read More