This is another favourite of mine from the ‘Leon’ cook book – I have made it so many times this summer and it is great with barbeques and grilled mackerel. As usual I have made some changes to it :0)
Serves 6-8 as a side dish
200g brown basmati rice
125g frozen peas, defrosted
100g frozen broad beans, defrosted
2 spring onions, thinly sliced
2 large or 6 cherry tomatoes, chopped
2 tablespoons toasted seeds – pine nut, pumpkin, sunflower and sesame
2 tablespoons fresh coriander, chopped
salt and pepper
For the dressing:
1 red chilli, chopped very fine
3cm root ginger, grated
1 clove garlic, crushed
2 tablespoons lime juice (one lime should do it)
2 tablespoons soy sauce
1 teaspoon sesame oil (optional)
Cook the rice according to packet instructions – usually takes between 40-45 mins.
Place the frozen peas and broad beans in a colander and run cold water over them to help them defrost.
Make the dressing by mixing all the ingredients together and then set aside to infuse.
Add the spring onions, tomatoes, peas and broad beans to a large bowl.
When the rice is ready, place into a sieve and run it under cold water to cool.
Add the rice to the bowl, pour in the dressing and add the chopped coriander – mix thoroughly. Season to taste.
Quickly toast the seeds in a frying pan over a medium heat, stirring often to prevent burning.
Sprinkle the toasted seeds over the top of the rice and serve. Yum!