Jubilee Rice

JubileeRice

With Artichokes, Cherry Tomatoes & Fresh Herbs

Plant Based / Dairy Free / Gluten Free

Serves 4

 In honour of Her Majesty’s Platinum Jubilee, we have created this wonderful rice dish to share with neighbours and loved ones, be it at a street party, a picnic, or a simple home meal for all the family. Made with simple, wholesome fresh ingredients, this delicious recipe is highly nutritious, packed full of flavour and easy to bring along to any gathering, as it can be enjoyed hot or cold.

Ingredients

300g short grain brown rice, soaked for at least 1 hour

600ml boiling water

1tbsp vegetable bouillon 

2tbsp olive oil

4 shallots or one large onion, peeled and finely chopped

250g artichoke hearts from a jar, drained and quartered

250g cherry tomatoes, halved

1tbsp mild mustard

2tbsp curly parsley, chopped

A few fresh basil leaves, finely chopped

The juice and zest of one large untaxed lemon

3tbsp pine nuts

Salt & pepper to taste

Method

First place the rice, water and vegetable bouillon in a saucepan and bring to a boil. Reduce the heat to a gentle simmer and cook for 30 minutes, until all the water is absorbed.

Meanwhile, heat the olive oil in a large frying pan and sauté the shallots or onion over low heat for 5 minutes. Add the artichokes, tomatoes, mustard and parsley and continue to sauté for a few more minutes, till the tomatoes are just starting to soften. Spoon in the cooked rice. Mix well for a further few minutes, then add the basil, lemon juice and zest. Take off the heat and set aside.

Toast the pine nuts in a dry pan for a minute, until they begin to brown and become fragrant. Scatter the pine nuts over the rice and serve. Enjoy!

Notes

Brown rice becomes more digestible and quicker to cook when soaked beforehand.

This rice dish is lovely served hot, or cold as a salad. 

The quantity can easily be doubled or tripled to serve a larger group of people.

Any type of rice or other grain or pasta can be substituted.