Grains and pulses

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 minutes
Cook Time: 20 minutes
Course: Grains, Side Dish
Cuisine: contemporary european
Keyword: black rice, healthy
Servings: 4 people
Author: Bart van der Lee

Equipment

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.
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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 minutes
Cook Time: 20 minutes
Course: Grains, Salad
Cuisine: Latin American
Keyword: Quinoa, salad
Servings: 4 people
Author: Bart van der Lee

Equipment

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.
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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: 4 people
Author: Bart van der Lee

Equipment

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 220°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
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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 minutes
Cook Time: 20 minutes
Course: Salad
Cuisine: Latin American
Keyword: chestnuts, Quinoa, yellow beans
Servings: 4 people
Author: Bart van der Lee

Equipment

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
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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 minutes
Cook Time: 30 minutes
Course: rice salad, Side Dish
Cuisine: contemporary european
Keyword: camargue rice, pomegranate, snow peas
Servings: 4 people
Author: Bart van der Lee

Equipment

Ingredients

For the rice

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

For the vinaigrette

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 180°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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