Friday, September 28, 2012

Rice and Quinoa with Orange and Pistachios

This grain salad surprised my by how satisfying it was with the mix of bitter arugula, sweet dried fruit, and tart citrus. The original recipe calls for Camargue red rice and dried apricots, but I used wild rice and golden raisins.

One year ago: Lamb Chops with Smoked Paprika Oil, Cumin, and Arugula
Two years ago: Tomato Sauce with Olive Oil, Cheese, and Chopped Vegetables

Rice and Quinoa with Orange and Pistachios (from Ottolenghi)

60g shelled pistachio nuts, toasted
200g quinoa
200g Camargue red rice or wild rice
1 medium onion, sliced
10tbsp olive oil, divided
grated zest and juice of 1 orange
2 tsp lemon juice
1 garlic clove, minced
4 spring onions, thinly sliced
100g dried apricots (or golden raisins), finely chopped
40g arugula
salt and black pepper

1. Fill 2 saucepans with salted water and bring to a boil. Simmer quinoa for 12 - 14 minutes and rice for 20 minutes (if you're using wild rice, it will take closer to 35) or until tender but still with a bite. Drain grains and spread on trays to hasten cool down.
2. Meanwhile, saute white onion in 4 tbsp olive oil for 10 - 12 minutes until golden brown. Let cool.
3. In large mixing bowl, combine rice, quinoa, cooked onion, and remaining 6 tbsp olive oil. Add rest of ingredients and serve.

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