Brown Rice & Quinoa With Avocado Tofu Sauce / With Panfried Fish Or Soft-Boiled Eggs Or Eggplant
Ginny Grant
![](https://www.cuisine.co.nz/wp-content/uploads/2021/08/Cuisine-Magazine-Ginny-Grant-Recipe-Brown-Rice-and-Quinoa-with-Avocado-Tufo-Sauce-with-Panfried-Fish-or-Soft-Boiled-Eggs-or-Eggplant-754x1024.jpg)
tags:eggs, quinoa, brown rice, fish, avocado tofu sauce, avocado
Serves
4Preparation
20 mins plus soaking timeCook
30 minsIngredients
½ cup brown basmati rice | |
¼ cup quinoa, rinsed (I used Kiwi Quinoa) | |
grated zest and juice of 1 lemon | |
2 tablespoons rice vinegar | |
2 teaspoons caster sugar or maple syrup | |
1 teaspoon soy sauce | |
600g mixed green vegetables such as asparagus, broccoflower, broccoli, broccolini, green beans, edamame, sugar snaps, leafy greens | |
furikake to sprinkle (I used Pacific Harvest’s citrus, seaweed and sesame), (optional) | |
rhubarb & carrot kimchi (see recipe), (optional) | |
AVOCADO TOFU SAUCE | |
100g silken tofu | |
½ avocado | |
1 clove garlic, minced | |
1 teaspoon white miso | |
1 tablespoon lemon juice | |
FOR THE FISH | |
400g firm-fleshed fish, cut into pieces (I used kingfish) | |
FOR THE SOFT-BOILED EGGS (VEGETARIAN) | |
1-2 eggs per serve | |
FOR THE EGGPLANT (VEGAN) | |
1 eggplant, cut into slices |
Variations of warm rice salads like this make a frequent appearance on the menu at our house, along with a citrus- based dressing (sometimes I use grapefruit or limes in place of the lemon). Our favourite local brand of quinoa, Kiwi Quinoa, is often added to the rice; it takes the same time to cook and adds a little extra protein. Vary the greens depending on what you have to hand or what is available. If using fish, select a firm-fleshed one such as kingfish, trevally or hāpuku. I also like to use oily fish here, such as mackerel and kahawai.
Instructions
1. | Soak the brown rice in cold water for at least 30 minutes before using. |
2. | Drain and put into a pan with the quinoa, a pinch of salt and 1¼ cups water. |
3. | Bring to a boil, cover with a lid, lower the heat to a simmer and cook for 25 minutes. |
4. | Turn off the heat and leave to steam for 5 minutes before fluffing up with a fork. |
5. | While the rice is cooking, make a dressing of the lemon zest and juice, rice vinegar, sugar and soy sauce. |
6. | Once you have fluffed up the rice, add half the dressing to it, stir well and set aside. |
7. | Cut the green vegetables into 5cm lengths. |
8. | Heat a frying pan, add a drizzle of oil and fry for a few minutes until tender, adding a splash of water to the pan to slightly steam if necessary (alternatively, blanch the greens). Combine with the rice. |
9. | To make the avocado tofu sauce, combine all the ingredients with a stick blender or small food processor. Season to taste. |
10. | Serve the warm rice salad with fish, eggs or eggplant. |
11. | Sprinkle with furikake if using, and add a dollop of avocado tofu sauce on the side and some kimchi if you wish. |
12. | FOR THE FISH |
13. | Heat a pan, add a drizzle of oil and fry the fish for a few minutes on each side. |
14. | Brush with the remaining dressing to glaze. |
15. | FOR THE SOFT-BOILED EGGS (VEGETARIAN) |
16. | Make sure the eggs are at room temperature. |
17. | Gently lower into a pan of boiling water and cook for 5 minutes until soft-boiled. |
18. | Drain and put into cold water for 1-2 minutes. |
19. | Peel and halve; place on top of rice salad in each bowl. |
20. | Drizzle with the remaining dressing. |
21. | FOR THE EGGPLANT (VEGAN) |
22. | Fry the eggplant slices until browned and tender, add the remaining dressing to the pan and stir to coat. |
23. | Serve with the rice salad. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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