Sunday, 6 March 2011

Mmmmm vegetables!

I don't want this blog to give the wrong impression - what with making its own granola, knitting(albeit badly) with a newborn, doing all its new years resolutions, and now telling you about a brown rice and vegetables and seeds kind of dinner... If it weren't for the general lameness in blogging frequency and the sporadic posts about angst and nothingyness, you might start to think I'm one of those macrobiotic, organic-proselytising, champagne-hippy types who are up at 5 every morning to do a few quick sun salutations before spinning some hemp to make their own sheets and then whipping up wheatgrass and goji berry smoothies, all whilst looking perfectly groomed and balancing the well-behaved babe on a hip.

Fear not. I am not even imperfectly groomed - barely even clean most days; we had Sainsburys pizza followed by dark chocolate digestives for dinner last night; and far from sun salutations and smoothies I spend much of my daytime perusing Mumsnet and watching America's Next Top Model (Tyyyyyyy-raaaaaaa!!!!)

However this is a very good dinner, I liked it very much, and I would like to share. It might sound like something you'd eat because you were on some strict diet to 'cleanse' yourself of sin and caffeine. But it tastes - I'm not lying - really more-ishly delicious. It looks so unassuming and meek, but it's full of flavour and satisfying in a really good-feeling way.

So, you slice a couple of carrots into large chunks and boil until just cooked (c5-10mins). Meanwhile you put 1 small cup brown rice and 2 cups water in a pan, cover, bring to the boil and then turn down to a very low simmer. It should then take c30mins to cook. After about 25 minutes cooking you throw a handful of sliced green veg in. The recipe called for spinach; I went for pak choi and sugarsnap peas. (and have since done a version with purple sprouting broccoli and celery cooked in with the carrot, which was great)

Once the green stuff is just wilted and the rice cooked, remove from the heat and - here's where the magic happens - you then stir through a mixture of olive oil, light soy sauce, lemon juice and grated parmesan. About equal amounts oil and lemon juice (maybe a few tbsps each) and about half that amount of soy sauce. A good couple spoonfuls of parmesan. And then - if you like - top with some toasted sunflower seeds.

And that's it. Try it, you might like it...

This is an adaptation of Skye Gingell's original, published in the Independent


  1. I LOVE ANTM!! What else is there to do at 9am?! I lived on brown rice and vegetables in my last year of uni but never, ever thought to try it with the lemon juice and parmesan etc. Hmm, inspired!

  2. Sounds good, a little like a brown rice risotto with soy sauce added in. Funnily enough I was planning rice, with green beans, chilli and soy sauce for dinner. Must be something in the air, or in my case, lack of things in the fridge...

  3. Sounds yummy, I will give it a go now I am searching for new recipes. Am giving up starches for a while to see if it helps my stomach. Long story - will explain when I talk to you!

  4. Fay - do I recall you mentioning a Dont Tell the Bride habit in yout blog too??? we share some quality TV tastes!! :-)

    M - yes that's the other benefit - it's a pretty good standby with nothing much in the fridge!

    K - good luck with the starches thing. went to great vegan restaurant yesterday - perhaps somewhere good for lunch when you are over here - delicious salads!