Red rice salad with grilled vegetables and toasted almonds

red rice salad with grilled vegetables

red rice salad with grilled vegetables and toasted almonds

Yes, my dear Candi! Another healthy recipe from me. I really must stop and blog a highly calorific cake instead. I am getting kind of boring. The thing is  I wanted to introduce to the community of amateur cooks like myself a recipe taken from a very interesting new book I got at Christmas called Persiana by Sabrina Ghayour. As the title suggests these are all recipes from the Middle East, and beyond (apparently). The recipes all look very colourful and appealing. Mouth wateringly so. The only snag sometimes is getting hold of the ingredients. You would struggle to find some of them in your local supermarket. For example in this recipe one of the ingredients was dried barberries. EH? I have heard of many berries but barberries have never crossed my culinary path. I wouldn’t have a clue what they look like. Anyway, no harm done. I used cranberries instead and very successfully too. This dish would make a vegetarian person very happy. It’s healthy, it’s tasty. What more can anyone wish for?

INGREDIENTS

  • 250 gr. red Camargue rice
  • 1 red onion, finely chopped
  • 100 gr. blanched whole almonds, toasted
  • juice of 1/2 orange
  • 1 aubergine, cut into 1 cm. thick round slices
  • 1 courgette, sliced lengthways into thick strips
  • 300 gr. roasted red peppers in olive oil (I grilled my own)
  • dried barberries ( or dried sour cherries or cranberries)
  • 2 tbs clear honey
  • 20 gr. parsley, chopped
  • 20 gr. coriander leaves, chopped
  • good quality olive oil
  • sea salt
  • 3 tbs red wine vinegar (I used pomegranate molasses)
  • freshly ground black pepper

METHOD

Cook the rice as per packet instructions. Rinse well in cold water and drain

Put the rice, barberries and chopped onion in a large mixing bowl and add enough olive oil to coat the rice well, a generous  seasoning of sea salt and black pepper, the orange juice, honey and vinegar. Set aside to allow the rice to soak the flavours.

Brush the slices of courgette and aubergine with olive oil and grill them.  If you prefer fresh peppers rather than those in a jar grill them too. Transfer veggies to a chopping board and when cold chop into dice. Add to the rice along with the  herbs and toasted almonds. Give a good stir before serving.

 

 

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