Grains and pulses, by Bart van der Lee

Black rice with sugar snaps and sun-drenched tomato and mint

Black rice with sugar snaps and dried tomato

Black rice with sugar snaps and sun-drenched tomato, basil and mint

A super healthy and delicious rice dish

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Prep Time: 15

Cook Time: 20

Course: Grains, Side Dish

Cuisine: contemporary european

Keyword: black rice, healthy

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

100 gram black rice
150 gram sugar snaps
100 gram sun-drenched tomatoes
5 gram basil
5 gram mint
15 ml olive oil

Instructions

Cook the black rice in the rice cooker or in a pot.
Blanch the sugar snaps and cut the tomatoes in half.
Wash, dry, and chop the basil and mint.
Mix the cooked black rice, sugar snaps, dried tomato, olive oil, and herbs together and finish with a pinch of salt.

Quinoa and corn salad with celeriac

Quinoa and corn salad

Quinoa, corn and celeriac salad

Earthy flavours of celeriac and quinoa with sweet corn and herbs

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Prep Time: 10

Cook Time: 20

Course: Grains, Salad

Cuisine: Latin American

Keyword: Quinoa, salad

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram multi coloured quinoa
1 corn on the cob
1 small celeriac
5 gram parsley
5 gram chives
1 lemon
15 ml olive oil

Instructions

Cook the quinoa in the rice cooker or in a small pot.
Cook the corn in lightly salted water for about 10 minutes till it's soft. Cut the grains off the cob.
Clean the celeriac and cut it into small cubes. Cook the cubes in lightly salted water till soft.
Chop the parsley and chives, add the quinoa, corn, and celeriac.
Add the lemon juice, olive oil, and some salt and serve.

Quinoa with roasted red peppers and green beans

Quinoa, roasted pepper and green beans

Quinoa with roasted red peppers and green beans

Hearty salad of multicoloured quinoa with roasted peppers and green beans

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Course: Salad

Cuisine: Latin American

Keyword: green beans, Quinoa

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram multi coloured quinoa
2 pc red peppers
200 gram green beans
5 gram parsley
5 gram chives
1 pc lime
15 ml olive oil

Instructions

Cook the quinoa in the rice cooker
Roast the peppers in the oven on 220Â°c for 20 minutes or until they are completely cooked. Peel off the skin, clean out the inside and slice in strips
Trim and cook the green beans in lightly salted water
Chop the parsley, chives and mix together with the quinoa, beans and roasted peppers
squeeze the lime and add this together with the olive oil to the mixture, season with salt and your delicious healthy quinoa salad is ready

Quinoa with yellow beans and chestnuts

Quinoa, chestnut and yellow bean salad

Quinoa, yellow beans and chestnuts

Wintery quinoa salad with yellow beans and chestnuts

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Prep Time: 10

Cook Time: 20

Course: Salad

Cuisine: Latin American

Keyword: chestnuts, Quinoa, yellow beans

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram multi coloured quinoa
200 gram yellow beans or green
150 gram cooked chestnuts
1 red chilli
5 gram chives
1 pc lemon
15 ml olive oil

Instructions

cook the quinoa in the rice cooker
cook the yellow beans in lightly salted water
season the chestnuts with olive oil and some salt
mix together all the ingredients and add the chopped chives, lemon juice and olive oil
finish with a pinch of salt and serve

Camargue rice with pomegranate, pecans, snow peas, and dill

Camargue rice with snow peas and dill

Camargue rice with pomegranate, pecans, snow peas and dill

Rich and crunchy rice recipe full of exiting textures and flavours

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Prep Time: 20

Cook Time: 30

Course: rice salad, Side Dish

Cuisine: contemporary european

Keyword: camargue rice, pomegranate, snow peas

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

For the rice

250 gram red Camargue rice
1 pomegranate
200 gram snow peas
50 gram pecans

For the vinaigrette

30 gram olive oil
10 gram sherry vinegar

To finish

5 gram dill
5 gram parsley

Instructions

Cook the rice with a pinch of salt in a small rice cooker or in a small pot with a lid.
Blanch the sugar snaps, drain, and let them steam dry.
Carefully roast the pecan nuts at 180Â°C till golden and fragrant. This takes about 7-9 minutes.
Clean the seeds out of the pomegranate and remove white bits.
Mix the olive oil and vinegar together.
Pick the leaves of the dill and parsley. Wash and dry the herbs
Mix the cooked rice, sugar snaps, and pecans together. Add olive oil, vinegar, herbs, and pomegranate.
Season with salt to your own taste and serve.

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