Roots ‘n’ rice

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Quick post today. This roasted root rice salad went down well with the extended family at this weekend’s annual fireworks shindig so I thought I’d share it with you here. It’s robust enough to serve as a vegetarian meal in its own right (or vegan if you omit the cheese), but is also great as a side to roast chicken, pork or indeed sausages. Use short grain brown rice to ensure a nubbly, chewy texture and serve at room temperature, not fridge cold. Autumn on a plate.

Roasted root rice salad with salsa verde

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Use whatever root vegetables you fancy (beetroot and fennel both work well) and substitute the sweet potato with squash if you prefer.

Serves 6+

  • 1.5 cups short grain wholegrain rice (I find using cups the easiest way of measuring the rice to liquid ratio – in the case of this rice use 3 parts rice to 4 parts liquid)
  • 2 cups salted water, or vegetable or chicken stock for extra flavour
  • 4 banana shallots, halved
  • 3 medium parsnips, peeled and chopped into rough 2cm chunks
  • 3 medium carrots, peeled and chopped as above
  • 2 medium sweet potatoes, peeled and chopped as above
  • 2 cloves of garlic, flattened under the blade of a knife
  • 2 sprigs of thyme
  • 1 tsp fennel seeds
  • 1 tsp Aleppo chilli flakes or a pinch of regular chilli flakes
  • olive oil
  • salt and pepper
  • chopped flat leaf parsley
  • salsa verde (recipe in previous post, click here)
  • goats or feta cheese
  1. Preheat the oven to 200°C (fan).
  2. Put the rice and the water/stock in a medium saucepan, bring to the boil, clamp on a lid, reduce the heat its lowest setting – a bare simmer – and cook for 40-45 minutes until all the liquid has been absorbed by the rice. Remove from heat and remove the lid, place a clean tea towel over pan and replace the lid. Leave to stand while the vegetables finish cooking.
  3. While the rice is cooking, prepare the vegetables and place in a large roasting tin (in one layer, otherwise use two tins) with the garlic, fennel, chilli, thyme, salt and pepper. Drizzle over a generous amount of olive oil and toss the vegetables to coat. Cook in the preheated oven for 45 minutes to one hour, tossing regularly, until cooked through and nicely caramelised.
  4. When the vegetables are cooked, remove the garlic and thyme sprigs from the tin, then toss in the cooked rice, scraping up any caramelised bits from the bottom and coating the rice in the flavoured oil. Taste and add a little more salt if needed.
  5. Before serving, stir in a handful of chopped flat leaf parsley, then dollop on blobs of salsa verde and scatter over the crumbled cheese.

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One thought on “Roots ‘n’ rice

  1. Hi, Cathie,

    So pleased you have included this recipe as I was going to ask you for it – I was singing it’s praises to Gayle this morning on our dog walk. Everything was delicious as always on Saturday but this (and, of course, the cake! Yumeee!)was my favourite.

    Thanks xx

    Like

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