Summer rice salad

Besides the noble art of getting things done, there is a nobler art of leaving things undone.

Lin Yutang

A week’s holiday in the middle of summer has been an opportunity to rest and relax before the busy year really begins in earnest. It’s been stiflingly hot in my part of the world, so hot that a very fit man in his early thirties died of heat stroke over the weekend while biking in a nature reserve just north of Brisbane. So outdoor projects have been taken off the agenda, besides keeping the garden alive by watering in the late afternoon. Instead, I have been reading, finishing a quilt and spending lots of time in the kitchen. Creating new recipes is something that relaxes me, and this season has been one of trying to incorporate more seeds and nuts into my diet, both for the health benefits and for their taste. This rice salad was today’s experiment. The fresh peas, asparagus and zucchini sit atop a bowl of brown rice, seasoned with rice wine vinegar and a little olive oil, and stirred through are pepitas, sunflower seeds and black sesame seeds. I ate it on its own, but this salad would also be delicious as a side with grilled salmon.

summer-rice-bowl1-resized

Serves 2 as a meal, or 4 as an accompaniment

1 cup brown rice
2 cups water
sea salt and freshly ground black pepper
1/3 cup pepitas
1/3 cup sunflower seeds
2 tablespoons black sesame seeds
2 tablespoons rice wine vinegar
2 teaspoons olive oil
1 cup peas
1 large zucchini, sliced into thin strips, long-wise
1 bunch asparagus, ends trimmed and cut into short lengths
2 tablespoons soft feta cheese

Bring the water to the boil in a medium sized saucepan. when boiling add the rice and stir gently. Cover and simmer for 20 – 25 minutes until the rice is cooked, but still retains some bite. Check the rice occasionally and add a little more water if it begins to stick to the bottom of the pan before it is cooked. Drain the rice and turn into a medium sized glass bowl. Stir through the rice wine vinegar and olive oil and season to taste with salt and pepper. Leave to cool slightly. Meanwhile, rinse out the saucepan and bring more water to boil. Add the zucchini, asparagus and peas, and cook for 1 minute, until tender crisp and bright green. Stir through 1/3 of the vegetables into the rice and then place the rice into a serving dish. Top with the remaining vegetables and scatter over the feta. Best eaten warm or at room temperature.

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