This dish takes advantage of seasonally available herbs and vegetables to create a light, fragrant herbed grain dish. Note that all the vegetables can be substituted for others if you react to one of the stated ingredients or if you do not grow it or cannot locate it.
The cup measure I use is just a simple standard hot drinks mug. It doesn’t need to be a specific size
Approx. 2 portions
1 cup of mixed safe grains and pulses e.g. rice, bulghur wheat, barley, lentils, quinoa* (*this makes some people, but not all, react). Soak any overnight if necessary/as directed on packets
1/2 tsp each fresh rosemary, fresh thyme and fresh marjoram, chopped if necessary and woody parts removed
1 small carrot, sliced thinly
2 1/2 cups boiling water
3 tbsp olive oil, or butter, or a mix of both
5 sprouting broccoli or kale flower florets, or asparagus spears, sliced into 5cm pieces
1/2 a leek (the white section), sliced into 1cm rings
2 cups mixed fresh green herb leaves, shredded and woody stalks removed. I used: sorrel, salad burnet, mizuna, pak choi, chives and parsley
handful of nuts of choice to serve
- put mixed grains, rosemary, thyme, marjoram, carrot, boiling water and a good pinch of salt into a pan. Simmer gently for around 30 – 40 minutes or until all the various grains are soft and water all absorbed. Do not rinse or drain.
- About 10 minutes before the end of the grain cooking time, put oil/butter into a frying pan and heat gently. Fry leeks for 5 minutes, add broccoli or alternative and fry for a further 3 minutes, then herb leaves and fry for 2 minutes.
- Add grain mix to frying pan. Stir well to mix fried vegetables in and coat grains with oil, and heat until any remaining water evaporates.
- Serve hot with a small handful of nuts on the top for added crunch and protein. A cold salad can be eaten alongside it or hard boiled eggs can turn it into a vegetarian kedgeree. It would also make a good side dish with fish or chicken.