Friday, 11 October 2013

Black rice, Quinoa & Vegetables

I never really set out to make this dish, it sort of evolved as I got going! It may seem like a lot of ingredients and therefore a lot of work but if you can be flexible and work with what you have it is really easy. It is also a great dish to entertain with as it makes a lot of food. We had left overs for lunch and dinner the next day!

Ingredients (Serves 8):

1 cup of black rice (I use Biona)

2 cups of coconut water

1 cup of quinoa

2 leeks

2 courgettes

200 grams of broccoli

1 bottle of chickpeas (try avoid the tins but also ok! Or even better soak and boil your own)

1 bottle of butter beans 

4 lemons

olive oil 

1 lime

Salt to taste (I love Himalayan or Maldon)

Start with making the quinoa. Boil the quinoa in water and half a teaspoon of salt (1 cup quinoa to 2 cups of water) and then in a separate pot bring the coconut water to the boil and add the black rice. Turn down to a medium heat and leave for around an hour or until the rice has soaked up all the coconut water. This way of cooking black rice is a favourite of mine at the moment, nicked from Gwyneth Paltrow's book It's All Good. 

While the quinoa and black rice is cooking away prepare the veggies (make sure to wash leeks especially well) and add to boiling water. Bring down to a medium heat and cook until they are soft.

Bring out a massive platter to spread the veggies on, add generous amounts of olive oil, lemon juice and salt.

When the black rice and quinoa is cooked, mix the two in a bowl and add lime juice over and some salt if needed.

Toss the grains and veggies together. Drain the chick peas and butter beans and add to the mix. Squeeze lemon over and add salt to taste.