I have a tendency to get addicted to things. I gorge for however long and then suddenly that’s it, we’re through. I’m not talking people of course but I am talking music (currently irritating my poor husband by listening to this album on repeat), television programmes (Recently it was The Walking Dead, now it’s The Killing), films, authors, favourite clothes (I won’t bore you). Food is no exception. I’ve been making a variation of rice salads quite a bit this year, using whatever vegetables are in season. We have this for dinner at least once a week. As time has gone by I have become more adept at cutting corners and the number of pans I use. It’s a healthy, colourful dish with enough variety to keep things interesting. You don’t have to keep it vegetarian, you can add whatever combination of meat and vegetables, nuts etc. you like.
Extra Virgin Olive Oil
Zest ½ lemon
Juice ½ lemon
75g brown rice (here I used a mixture of wild rice and red camargue rice)
1 parsnip peeled and chopped
1 carrot peeled and chopped
½ cup of celeriac peeled and chopped
½ cup red cabbage chopped
½ cup kale chopped
Handful of unsweetened coconut flakes (I’ve also used flaked almonds)
Handful of pumpkin seeds (optional)
Dried cherries (or cranberries work well)
Hard goat cheese (or feta would be fine)
2 eggs, hard boiled, peeled and chopped
Preheat the oven to gas mark 6, 200°C, 400°F
Bring a large pan of water to the boil and cook the rice according to pack instructions. Mine took 35 minutes. Once cooked drain and rinse.
While the rice is cooking combine the olive oil, parsnip, carrot and celeriac in a large baking tray. Roast for 20 – 30 minutes checking to turn the veg half way through until beginning to brown. Add the cabbage, coconut flakes and pumpkin seeds and return to the oven for a further ten minutes. Finally add the kale and cherries and return to the oven for five minutes more until the kale has wilted and the cherries are plump.
When everything is ready add the cooked rice to the baking tray and mix with the vegetables, then mix in the lemon juice, lemon zest and a drizzle more of olive oil if you like. Serve on plates topped with crumbled goats cheese and the boiled eggs. I quite often throw a chopped avocado in at this point too.