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Recipes
Connie  |  Dec 30, 2018

The mix of wild and basmati rice, and quinoa make a nutritious and protein laden base. Roasted almonds and pine nuts add a toasty crunch & healthy oils. The rucola, tarragon, basil, parsley and the garlic lemon dressing add plenty of antioxidants and brighten up the salad beautifully. This multidimensional salad bowl is a great kick start for your New Years resolutions!

Honeyed SwRucola, Roasted Nuts, Rice, Quinoa & Feta Bowl Cooking with Kids Everyday Family Goodness No Added Sugar
 

Ingredients:

150 g wild rice

220 g basmati rice

90 ml olive oil

100 g quinoa

80 g almonds, skins on, very coarsely chopped

40 g pine nuts (can also be replaced with peanuts)

60 g peanuts,  coarsely chopped

60 ml sunflower oil or rapeseed oil for frying the onions

2 medium onions, thinly sliced (about 3 cups/320 g)

30 g flat-leaf parsley leaves, coarsely chopped

20 g basil leaves, coarsely chopped

10 g tarragon leaves, coarsely chopped

60 g arugula

80 g dried  cranberries (low sugar if you can get your hands on them)  soaked in lemon juice or dried sour cherries

60-80 ml lemon juice, plus the grated zest of 1  1/2 lemon

2 Tbsp honey

2-3 cloves garlic, crushed

Topping: 120g Feta or goat cheese crumbled 

Salt and black pepper

 

Method

1. First cook the grains: Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm. Drain, rinse under cold water, and set aside to dry.

2. Mix the basmati rice with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Place in a saucepan with 1 1/3 cups/ 330 ml of boiling water, cover, and cook over the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid, and set aside for 10 minutes. Uncover and allow to cool down completely.

3.Bring a small saucepan of water to a boil and add the quinoa. Cook for about 10-15  minutes (check out the cooking instructions), then drain into a fine sieve, refresh under cold water, and set aside.


4.Place the almonds and pine nuts in a small pan with 1 tablespoon of the olive oil and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to color and set aside.


5.Heat the olive oil in a large sauté pan and add the onions, 1/4 teaspoon salt, and some black pepper. Cook over high heat for 5 to 8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to paper towels to drain.


6. Place all the grains in a large bowl along with the chopped herbs, arugula, fried onion, nuts, and sour cherries. Mix lemon juice with honey and add it together with the zest, the remaining olive oil, the garlic, 1/2 teaspoon salt, and some pepper. Mix well and set aside for at least 10 minutes before serving. You can keep the salad in the fridge for 1 day. Just remember to serve it at room 
temperature.

       

       

       Enjoy!

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