Choice Morsels of Food ~ Tidbits ~ Cooked and Tasted by Veronica Clark ~ For: Tassels Twigs and Tastebuds

Monday, 24 June 2013

Greengate's Organic Salad ~ Brown Rice, Lentils, Peas, Fresh Herbs.

Hi Dear Friends
 
Many of you have been waiting an old age for me to post this recipe!

Well, drum roll....here it is!!!
 
It took a herb tour to get it out...blush..blush!!!
 
 
 
Um, they did make it out the windowsill and into pots...promise! 
 
But first, credit goes to my daughter, Jacqui who studied at Stellenbosch University. In those days, her favourite lunch time hangout was just a couple of metres from Die Ou Hoofgebou, namely Greengate! She introduced me to Greengate and the lovely owner, Ingrid du Toit!
 
Greengate offers a splendid lunch time harvest table and is my favourite restaurant! I have spent many happy hours with both my kids and their friends at Ingrid's table! When Jacquie, finally had to leave the luxe life of a student, she panicked that she could not live without Greengate's Organic Salad, and so Ingrid parted with the recipe!
 
Thank you Ingrid!!!
 
 
Above, a friend added a bit of red for her staff Christmas lunch!
 
It is now part of our family's braais (BBQ) and have been at almost every large party, as it feeds a crowd without breaking the bank. It can be made ahead of time and keeps very well, improving all the time as the flavours develop!





Short Grain Brown Rice, Lentil and Pea Salad aka Organic Salad
 
Serves 6
 
250 g short grain brown rice ( I just use brown rice)
150g brown lentils
100g frozen peas
150g chopped fresh herbs ~ coriander, parsley,basil
 
Dressing
 
I make it time and a half!
 
8 Tablespoons Olive Oil
(I use the oak smoked olive oil from Aphrodisiac Shack)
2 Tablespoons soy sauce
1 teaspoon curry powder
2 Tablespoons Mrs Ball's Chutney
50 g fresh mint leaves, chopped
 
Place all the ingredients, except the mint, in a food processor and blend for 3 mins. Set aside.
 
 
 
 
Boil the rice in salted water until tender ~ about 25 minutes. Drain and set aside.
 
Boil the lentils in water for 10 minutes. Do not overcook them! Drain and set aside.
 
Steam the peas. Make sure you do not overcook them. You don't want mushy here!!!
 
Combine the rice, lentils, peas and herbs.
 
Add the mint to the dressing, then stir it through the rice mixture.
 
The recipe can easily be doubled!
 
Yes, it even put in an appearance at the Christmas Table!
 
 
 
This is such a wonderful way to use loads of fresh herbs!
 
Enjoy....
 
Happy Cooking!
 
Veronica
 
xxx
 
 PS: You can leave your comments below... I am all ears....

1 comment:

Please leave your comments, suggestions and feedback... I am all ears ....Thank you for your input and time!