RICE RECIPES

Brown Rice with Walnuts and Asparagus

1 cup brown rice
1/2 cup toasted walnut pieces
1 pound asparagus, blanched and diagonally cut
1/2 cup diced purple onion
6 ounces ham, cut in strips
1 small head purple cabbage, shredded
2 tablespoons chopped, slivered fresh basil
2 tablespoons sherry vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons walnut oil
lemon wedges

Prepare rice according to package directions. In a large bowl, combine first 7 ingredients. Toss to combine. In a smaller bowl, combine remaining ingredients. Pour over rice/vegetable mixture. Refrigerate. Serve with fresh lemon wedges. Serves 6.


Greek Rice Ring

3 tablespoons walnut oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
8 ounces brown basmati rice
1 1/4 pints water
salt and black pepper
1/2 green pepper, cored, seeded and chopped
1/2 red pepper. cored, seeded and chopped
2 ounces dried apricots
3 ounces walnuts, chopped
2 ounces black olives, cut in half, stone removed

Heat the oil in a large saucepan and saute the onion and garlic until soft. Add the rice and cook for 1 minute. Add the water and salt, bring to the boil, then cover and simmer for 20 minutes. Stir the peppers and apricots and continue to simmer, covered for 15 to 20 minutes until the rice is cooked and the liquid is absorbed. Stir in the walnuts and olives and season to taste. Turn out and serve hot or cold. Fill the center with green salad or cooked french beans or courgettes. Serves 4 to 6.