Rainbow Rice
Recipe from Kate.
(enough for 2 hungryish people - but possibly you might want to
make a bit more for Simon)
2 cups cooked basmati or long grain rice (that's about 3/4 cup uncooked, I
think)
1 chopped pepper - colour of your choice
1/2 chopped cucumber
1 large carrot, grated or chopped
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon olive oil
1 tablespoon orange juice
Put both kinds of seeds into a dry pan, and dry-fry them (stirring often)
for about ten minutes on a medium heat. You can chop the veg while you're
doing this, but don't leave the pan unattended or the seeds will burn.
You'll know they're done when the sunflower seeds keep popping, even when
you're stirring them. Take the pan off the heat and spread the seeds on a
plate to cool.
Combine the cold rice with the chopped vegetables, in the container you're
going to serve them in (e.g. tupperware boxes to take to work). You can cool
down the rice just by rinsing in cold water, or leave it alone while you do
something else. Drain it well before adding the veg, anyway.
You can do up to this point the night before. Cover the seeds with
clingfilm, and put everything in the fridge overnight.
Add the seeds to the vegetables and rice, drizzle over the olive oil and
orange juice, and stir well. I know it sounds as if the seeds will go soggy,
but if you stick to these quantities of dressing it'll be fine.
(enough for 2 hungryish people - but possibly you might want to
make a bit more for Simon)
2 cups cooked basmati or long grain rice (that's about 3/4 cup uncooked, I
think)
1 chopped pepper - colour of your choice
1/2 chopped cucumber
1 large carrot, grated or chopped
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon olive oil
1 tablespoon orange juice
Put both kinds of seeds into a dry pan, and dry-fry them (stirring often)
for about ten minutes on a medium heat. You can chop the veg while you're
doing this, but don't leave the pan unattended or the seeds will burn.
You'll know they're done when the sunflower seeds keep popping, even when
you're stirring them. Take the pan off the heat and spread the seeds on a
plate to cool.
Combine the cold rice with the chopped vegetables, in the container you're
going to serve them in (e.g. tupperware boxes to take to work). You can cool
down the rice just by rinsing in cold water, or leave it alone while you do
something else. Drain it well before adding the veg, anyway.
You can do up to this point the night before. Cover the seeds with
clingfilm, and put everything in the fridge overnight.
Add the seeds to the vegetables and rice, drizzle over the olive oil and
orange juice, and stir well. I know it sounds as if the seeds will go soggy,
but if you stick to these quantities of dressing it'll be fine.