Meat may be the main attraction at a summer barbecue but it’s the sides that just might steal the show. While what goes on the barbecue tends to be the same old suspects, sides are the chance to get creative, play with colours and textures and have some fun.
They’re also a good bet if the person tending the BBQ seems hell bent on incinerating every last sausage and burger beyond recognition and who thinks that ‘medium’ and ‘rare’ are dirty words.
And sides are a welcome glimmer of hope if you’re a hungry vegetarian wondering if you should have brought along your own food to the party or grabbed a quick bite to eat beforehand.
This red rice salad is a great dish to serve in the summer. If you haven’t cooked red rice before, it’s worth a go. It’s nutty and crunchy and is happy either hot or cold. It’s firm enough to hold its shape in a salad and welcomes a hit of oil and some acid.
Red rice has a nice texture and works well with lots of other flavours including nuts and dried fruit. Red rice takes a bit longer to cook than white rice, but you could make this early in the day and stash it in the fridge, ready for when the locusts descend.
The halloumi croutons aren’t a deal breaker if you want to keep it vegan, but they do add a nice salty, chewy hit to the mix.
Red rice might take longer to cook, but its nutty flavour makes it worth it
(Julia Platt Leonard)
Red rice salad with halloumi croutons
I’ve given directions for cooking the rice but do follow the instructions on your package as they can differ. I use a lovely rice from Seggiano grown in the Po valley in Italy but you’ll also find red rice from the Camargue in France as well as Thai red rice.
Serves 4 or more as a side dish
1 cup of rice
2-3 cups of water
30g pistachios, roughly chopped
45g dried cherries
1 Tbsp balsamic vinegar
1 Tbsp olive oil
Salt and pepper
125g halloumi, cubed
Chopped parsley to garnish
Rinse the rice and place it in a pan with 2 cups of water and a sprinkle of salt. Cover and bring to a boil. Reduce the heat and simmer until cooked but al dente – about 35-40 minutes. Add additional boiling water if needed.
While the rice is cooking, soak the cherries in the balsamic vinegar. When the rice is cooked, drain the rice and place in a serving dish. Toss with the cherries, pistachios and olive oil. Taste and add salt and pepper as needed. Let sit so the flavours can marry.
Heat up a non-stick frying pan. When it’s hot, add the cubed halloumi and cook on all sides so it’s nice and browned. Remove and add to the rice salad and mix. Serve warm or at room temperature.
@juliapleonard
Source: Independent
