Simple For Recipe

Tuesday, 20 August 2019

Red Rice Salad with Green Beans, Mushrooms and Sardines

Chewy, nutty, nutritious, this delicious red rice salad is perfect for outdoor eating on those hot summer days. It is great served with grilled beef, chicken or fish and pack up any leftovers for lunch the next day. It actually tastes much better the next day. The nutty, earthy flavour and crunchy, firm texture of red rice elevate the dish instantly, but you can use any brown rice in its place.

250 g Red rice, boiled in salted water for 25 minutes, drained
300 g Green beans, trimmed
300 g Button mushrooms, sliced
4 tbsp Olive oil
1 tbsp Apple cider vinegar
1/2 Lemon, juiced
1 Garlic clove, minced
Black salt and freshly ground peppers
1 stalk Celery, thinly sliced
2 tbsp Chives, chopped
Red oak leaf lettuce
Sardines in olive oil, drained

Boil the rice in plenty of salted water until just cooked, about 25 minutes. Drain.
Meanwhile, prepare the roasted vegetables. Toss trimmed green beans and button mushrooms with 2 tablespoons of olive oil. Season with black salt and freshly ground peppers. Roast for 25 minutes or until tender.
Place apple cider vinegar, lemon juice, the remaining olive oil and the minced garlic in a glass jar with a fitted lid. Season with salt and peppers and shake well.
Tip the drained red rice into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss in the roasted vegetables together with roasting juice, sliced celery and chopped chives.
To serve, place them over some salad greens and top with sardines.

Labels: Pasta Rice and Dumplings, Salads, Seafood, Vegetables

Wednesday, 23 May 2018

Tri-colour Quinoa with Pineapple and Miso Salmon

Miso-glazed salmon and quinoa combined with fresh pineapple, pine nuts and salad greens to make a delicious, light but satisfying weeknight meal. I use red miso, which is typically made from soya beans fermented with barley or other grains, in the marinade for the salmon. Replace it with rice or soya based white miso instead if you need to go gluten free. You could use rice, kaniwa, or farro instead of quinoa.

Miso Salmon	Salad
2 tbsp Red miso paste 1 tbsp Light soya sauce 2 tbsp Sherry vinegar 1 tbsp Coconut sugar 1 tbsp Olive oil 300 g Salmon steak	100 g Tri-colour quinoa, rinsed, drained 1/2 Fresh pineapple, peeled and chopped 3 Scallions, chopped Salad greens Handful of roasted pine nuts

Combine miso paste, soya sauce, vinegar, coconut sugar, and olive oil in bowl. Use 1 tablespoon of the sauce to brush the salmon steak.
Meanwhile well rinse quinoa and drain. Place them in a saucepan filled with 250 ml of water. Bring to a boil. Lower the heat to low and cook for 12 minutes or until the water is absorbed. Set aside to cool.
Cook the salmon in a large skillet over medium-high heat for 3 minutes each side for medium or until cooked to your liking.
Place quinoa, chopped pineapples, and scallions in a large bowl. Add 1 tablespoon of miso sauce and gently toss to combine.
Place salad greens on platters. Top with quinoa and salmon. Sprinkle the roasted pine nuts over. Serve with extra miso sauce.