Warm Rice Salad with Homegrown Micro-Greens

20160719_123255Milos, Greece

Hi from windy Milos,

This has been a mind blowing stay in the most literal sense possible. The strong winds hardly ever stop and the house is full of sand despite valiant cleaning efforts by myself and the Mr. With all that cleaning there’s not too much time for cooking. I was especially pleased with this lunchtime salad topped with micro-greens I grew myself. Obviously it’s adaptable to whatever you have available and like. Have to say…this was a HUGE hit with the Mr.

To serve 2 you need:

2 cups cooked rice-I used basmati left over from the night before

1 tbsp olive oil

1/2 medium onion chopped

1 small garlic clove finely chopped

1 courgette (zucchini) diced

1 stalk celery chopped

1/2 small red, green and or yellow pepper chopped

1 great big ripe red tomato

2 tbsp sun dried tomato paste

3/4 cup water

1 tsp oregano

salt pepper and chili flakes to taste

2 tbsp micro- greens (see note)

 

Here’s how to do it:

Saute onion and garlic in the olive oil for about 7 minutes. Add pepper and celery and continue cooking until peppers start to soften. Add courgette and stir every once in a while. When everything is nicely cook but still has a little bite add the rice, breaking up any clumps. Take  your tomato and on the coarsest section, grate it right into the frying pan. Stir.  Mix the tomato paste with the water in a cup. It should be a like a fairly thick tomato sauce. Stir into the rice mixture. Season with oregano, salt, pepper and chili flakes. stir again and lower heat just to warm everything up. Adjust seasoning if needed.

To serve, sprinkle with the micro-greens.

Studio_20160726_130511

Note: I grew the micro-greens as an experiment and was pretty chuffed with the results. I saw the seeds (alfalfa, cress and red cabbage) in our local supermarket and bought them on impulse to bring to Greece. Once here, I saw that I was supposed to buy a gizmo to germinate the seeds in. I had no such gizmo and nowhere to get one, so I checked online and there were lots of helpful sites that told me how to plant the seeds on top of rich, moist soil and to cover them with more of the same. But I had no suitable soil. However, being an elementary school teacher, I have years of experience sprouting bean and other seeds in a very cheap and foolproof way.

First, I soaked the seeds for a few hours. Then I took a small aluminum foil container and covered the bottom with four layers of paper towel. I spread the wet seeds over the paper towel and gently added more water so everything was equally damp (not soaked). I put the container near a window and dribbled a little water on the seeds about four times a day. Two weeks later my micro-greens were ready to use. They were tasty and crunchy. I can’t guarantee that the vitamin content was the same as if I’d used soil but it was a trial run. Next time, I’ll do it properly even if it won’t be quite as much fun.

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6 thoughts on “Warm Rice Salad with Homegrown Micro-Greens

  1. Emily July 26, 2016 at 3:59 pm Reply

    Nicely done with the micro greens! It’s like a little forest! This would work well with quinoa I’m assuming? I can’t find sun dried tomato paste here- just the normal kind- so I’ll give that a shot and see how it goes.

    Thanks mom!

    • Jan July 29, 2016 at 6:17 am Reply

      Hey there, Em. Quinoa would be great. If you want the sun dried tomato taste I’d try using the regular tomato paste then chop or spritz a couple of sun dried tomatoes (dried or in a jar) and add them. It does add a little extra depth to the flavour.

  2. Hanin July 27, 2016 at 10:28 am Reply

    Great idea to use leftover rice! Yummy
    And bravo for the home grown greens, they look so cute! ❤
    Miss you a lot and hope to see you soon! When will you be back from Beautiful Milos?
    Big kisses to you and the Mr.

    • Jan July 29, 2016 at 6:22 am Reply

      Good morning Hanin. Thanks, the micro-greens were fun. I guess we never get over the excitement of seeing things grow – such a wonder. We hope to be knocking at your door soon, but never soon enough.

  3. Beth @ Culinary Correspondence July 28, 2016 at 5:12 pm Reply

    Micro-greens? That’s some fancy stuff! I’ve been wanting to try sprouting for ages but was scared away by the sometimes complicated-sounding instructions… what a shame! You’ve emboldened me to give it a shot 🙂 Micro-greens aside, this salad looks yum and perfect for a summer lunch. I love rice salads… a very underrated treat if you ask me.

    • Jan July 29, 2016 at 6:24 am Reply

      I agree. My Mom hated rice salad and would practically growl if it was put on the table. I only made that mistake once! Ha, ha.

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