Chickweed Rice with Salad RecipeOrigin: Britain Period: Traditional |
Ingredients
500g basmati rice 
Chickweed Rice with Salad Preparation:Method:Add the rice to boiling water and cook until done (about 25 to 35 minutes). Drain and set aside. Meanwhile steam the chickweed for a few minutes until just wilted then chop very finely. Combine the egg, chickweed, pine nuts, salt and black pepper together in a bowl. Lightly-grease small ramekins and half-fill with the rice mixture. Bake these in an oven pre-heated to 180°C for about 12 minutes then turn out onto a plate to cool. Spread the pumkin and sesame seeds on a baking tray and sprinkle with the soy sauce. Place in the oven util lightly toasted. Toss the remaining ingredients together to form the salad. Add a light dressing made of olive oil and lemon juice and toss again to coat. Serve the rice in the centre of a plate, garnished with some wood sorrel or flowering chickweed, then arrange some salad leaves around the outside before sprinkling a handful of the toasted seeds over everything. |
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