Ingredients
| 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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