Season: All year
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: onions, parsley, basil, tarragon, rocket, lemon, garlic
Source: Adapted from a recipe by Yotam Ottolenghi’s Plenty More
- metric measuring spoons & cups
- chopping boards & non-slip mats
- 1 medium knife
- medium bowl
- 3 medium saucepans
- tea towel
- fine sieve
- kitchen paper
- large non-stick frying pan
- small frying pan
- egg-flip or spatula
- garlic crusher
- slotted spoon
- serving plates
- 150 g wild rice
- 220 g basmati rice
- 80 ml olive oil
- 100 quinoa
- 60 g almonds or sunflower seeds
- 60 ml canola oil
- 2 medium onions
- 30 g parsley leaves
- 20 g basil leaves
- 10 g tarragon leaves
- 40 g rocket
- 80 g sour cherries
- 60 ml lemon juice, plus grated zest of 1 lemon
- 2 cloves garlic
- Freshly ground black pepper
What to do
- Set out your ingredients.
- Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm. Drain, rinse under cold water, and set aside to dry.
- Mix the basmati rice with 1 tablespoon of the olive oil and ½ teaspoon of salt. Place in a saucepan with 330 ml of boiling water, cover and cook over the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid, and set aside for 10 minutes. Uncover and allow to cool down completely.
- Bring a small saucepan of water to a boil and add the quinoa. Cook for 9 minutes, then drain into a fine sieve, refresh under cold water, and set aside.
- Place the nuts or seeds in a small pan with 1 tablespoon of the olive oil and cook over medium heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as they begin to colour and set aside.
- Heat the canola oil in a large frying pan and add the onions, ¼ teaspoon of sea salt and some black pepper. Cook over high heat for 5 – 8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to kitchen paper to drain.
- Crush the garlic and set aside.
- Roughly chop the basil, parsley and tarragon leaves.
- Chop the sour cherries.
- Place all the grains in a large bowl along with the chopped herbs, rocket, fried onion, nuts or seeds, and sour cherries. Add the lemon juice and zest, the remaining 3 ½ tablespoons olive oil, the garlic, ½ sea salt and some black pepper. Mix well and set aside for at least 10 minutes before serving.