This is so easy. Boil the rice, mix
up a dressing, chop the vegetables and stir everything together. It’s one of those dishes that kind of takes care of itself – you’re not chained to the saucepan as you’re not likely to burn anything if you cook the rice in lots of water (and keep an eye on the time). Boom! A make-ahead work lunch whose preparation fits into your Sunday evening.
celery add crunch. Baby leaf spinach is a quintessential spring vegetable
and gives a welcome boost of iron (handy for the week that the clocks go
forward in the UK). It also pairs well with the sweetness of the fresh tomatoes –
try and pick the ripest vine varieties possible.
from the deli-counter – preferably grilled hearts in oil – to add a depth of
flavour and richness over and above the tinned variety. Or – if you are up for
a challenge – you could even prepare your own. Do let me know if you have an idiot proof method!
- Rinse the rice well, tip into a
large saucepan and cover with lots of water. Simmer for 30-35 minutes – check the
packet for a guideline – until cooked to your liking.
- Meanwhile, slice the spring onions,
chop/tear the parsley and cut the tomatoes up into small pieces.
- Make a salad dressing by crushing
the garlic and then whisking it vigorously with the lemon juice, vinegar, pinch
of salt and grating of black pepper with about a tablespoon of the oil from the
- Once the red rice is cooked,
drain any excess water, and return to the pan. Stir in the dressing and the
rest of the ingredients. Garnish with parsley and serve.