Brown rice and feta salad with hot ’n’ sour dressing

Brown rice and feta salad with hot ’n’ sour dressing

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
4
Photographer
Jacqui Melville

I used to hate brown rice – childhood memories of tinned tuna and frozen sweetcorn, uck! – until a trip to Barham in country New South Wales, where I met the McConnell family, who are amazing biodynamic growers. They cooked lunch for me and I ate this rice for the first time. The nutty complexity of it is divine. So good simply boiled, but in this salad, excellent.

Ingredients

Quantity Ingredient
300g biodynamic brown koshi rice, (see glossary; or use similar alternative)
100g french green lentils
100g soft danish-style feta
40ml milk
2 tablespoons chopped almonds
2 tablespoons chopped dried apricots
4 dried pears, chopped
6 sorrel leaves, washed and finely shredded, (see glossary)
1 tablespoon Dukkah
1 tablespoon pepitas

Hot ’n’ sour dressing

Quantity Ingredient
6 hot long green pickled chillies, finely chopped
3 french shallots, sliced
125g blonde sultanas, or other good sultanas
120ml chardonnay vinegar, (see glossary)
250ml olive oil
4 tablespoons salted capers, rinsed
1 tablespoon caster sugar

Method

  1. This may seem like a lot of work for a salad, but it’s really easy, trust me.
  2. Rinse the rice in cold water first, then place in a 2 litre pot and add 1.5 litres cold water. Bring to the boil, then reduce the heat and simmer for 20 minutes. Test the rice and when it is cooked, strain and set aside.
  3. Meanwhile, add the lentils to a different pot with 1 litre cold water. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, or until just tender. Strain and add to the rice.
  4. For the dressing, place all the ingredients in a small saucepan, stir together, warm a little over a low heat and it’s ready to go.
  5. Mix the feta and milk together, to moisten the cheese a little.
  6. Now add the almonds, apricots, pears and sorrel to the rice and lentils. Add a good few tablespoons of the dressing and gently combine, making sure you get a bit of everything from the dressing. Add more dressing if needed to coat all the grains, and season with salt flakes and freshly ground black pepper. This recipe makes a fair bit of dressing, but whatever you don’t use will keep in the fridge in a clean airtight jar for months.
  7. Place half the salad into your serving bowls. Dollop half the feta over the top, then add the remaining salad. Finish with the last of the feta, then sprinkle with the dukkah and pepitas.

Note:

  • See the chapter introduction for other delicious ways to use the hot ’n’ sour dressing.
Tags:
salad
salads
vegetables
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