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Marrow & Broccolini Wild Rice
25th July 2020
MAKES
4 Portions
TIME
40 mins
A fragrant, vibrant green summer dinner. In collaboration with EcoRefill, an online plastic free pantry helping to reduce our impact on the environment.
My Tips: You could reduce the portion sizes and it is perfect for lunch on the go. Pack in a lunch box and take the vinaigrette in a little pot and ready to stir in when you would like to enjoy. You can swap any of the greens out for what veggies you have in the fridge or the rice for pasta or noddles.
Ingredients
FOR THE ROASTED CHICKPEAS
* 200g Chickpeas
* 1 Tbsp Rapeseed Oil
* 2 Tsp Mustard Seeds (I used EcoRefill's, which I crushed in a pestle and mortar)
* 2 Tsp Smoked Paprika
* 1 Tsp Turmeric
* 1 Tsp Garlic Salt
FOR THE BASE
* 4 Portions of wild rice (60-90g per person).
* 1 Tbsp Rapeseed Oil
* 2 Garlic Cloves
* 1 Large Marrow
* 200g Broccolini
* 100g Cashew Nuts
FOR THE VINAIGRETTE
* 3 Tbsp Rapeseed Oil
* 3 Tbsp Maple Syrup
* 2 Tbsp Apple Cider Vinegar
* 1 Tbsp Sesame Seed Oil
* Juice and Zest of 1 Lime
* Pinch of Salt
FOR THE HARISSA YOGHURT
* 40g Plain Greek Yoghurt
* 2 Tsp Harissa Paste
TO SERVE
* 100g Feta Cheese
* 2 Spring Onions
* ½ Fresh Chilli (or sprinkle of dried)
* A Handful of Coriander
* Salt and Pepper to taste
Method
FOR THE ROASTED CHICKPEAS
1. Pre-heat the oven to 200degreesC.
2. Drain your chickpeas and add to a baking tray.
3. Drizzle the chickpeas in the oil and then sprinkle over the spices. Stir them until evenly covered and then put in the oven for 30 minutes or until golden and crispy.
FOR THE BASE
4. Boil some water and add the rice. Add a lid and leave until cooked. It will take around 30 minutes.
5. Slice the marrow length ways to 0.5cm thickness, then slice into 3 long strips.
6. Add the oil to a grill pan on a medium to high heat. Add the garlic and the strips of marrow. Cook until golden (you may need to do this in a couple of batches depending on the size of your pan).
7. Add the broccolini and cashew nuts to the same pan, cook until golden, and the nuts have started to toast.
FOR THE VINAIGRETTE
8. Add all of the ingredients together and give a good stir (I like to do this by putting them all into a jam jar, securing the lid tightly and giving it a good shake).
FOR THE HARISSA YOGHURT
9. Simply add your yoghurt to a bowl and softly stir in your harissa paste, until a pink swirl appears in the white of the yoghurt.
TO SERVE
10. Crumbled over the feta cheese and finely sliced spring onions and chilli. Finish with a sprinkle of coriander leaves.
11. The vinaigrette should add a punch of flavour and the vegetables should be flavoured with garlic, add salt and pepper to taste. Enjoy!