Sesame Toasted Basmati Rice and Broad Bean Salad
Believe it or not I have already purchased new season broad beans from Borough market this week.
I was amazed to have found them. I immediately enquired where they came from and I was told that they were English. Well shall I give the chap the benefit of the doubt?
My broad bean plants are standing tall and proud in the grow bag. I have had to stake them as some of the plants are 30cm tall. I’m excited, as I know I will have a healthy crop of fresh broadbeans to gorge on.
This recipe in fact is dedicated to Elsam an Egyptian chef that works with Ross. His cooking is amazing and he is quite happy to pass onto Ross any new techniques or quirky little ideas.
The technique of toasting half the rice in the sesame oil makes this rice dish special and gives it a complety different dimension.
I love my food to have a full body of flavour and provide the expected taste, this sesame toasted basmati rice and broad bean salad is no different.
I have chosen to include the broad beans but you can add what ever fresh seasonal delights that you have available.
This dish is lovely eaten warm or cold. It makes a perfect accompaniment or sometimes we even make it as the main part of our meal.
Everyone that knows me agrees that I always cook too much food. Sometimes it’s not such a bad thing after all! The yummyness is just extended, as there is enough for seconds.
- 200g Basmati rice
- 650g water
- 10ml sesame oil
- Salt and Pepper
- 100g chestnut mushrooms
- 40g spring onions
- 100g leeks
- 100g broad beans
- 100g celery
- 1tbs golden linseeds
- Olive oil
Heat a large saucepan with the sesame oil over moderate heat, not too hot, as the sesame oil will burn easily.
Add half of the dry basmati rice and seasoning to the sesame oil and toast the rice until golden brown and toasted, stir continuously as the rice will catch and burn easily.
Once the rice is toasted golden brown add the rest of the rice and the water. Bring the rice to the boil, once its boiling, boil for five minutes and then place the lid to cover and turn the heat off. Let the rice rest in the saucepan for 20 minutes to absorb the water.
Hold onto the lid and give the saucepan a good shake to fluff the rice.
While the rice is resting, slice the chestnut mushrooms, leeks, spring onions and dice the celery.
Heat a non-stick frying pan and sauté the mushrooms, leeks and celery in a tablespoon of olive oil until the mushrooms are golden.
Season with sea salt and freshly cracked black pepper.
Blanch the broad beans and pop them out of their light green jackets.
If you are serving the dish warm add the sautéed mushrooms mixture, sliced spring onions and blanched broad beans to the warm fluffy toasted rice, adjust the seasoning and sprinkle the golden linseeds over the salad and serve.
Alternatively if you wish to serve the dish cold let the rice cool completely before you add the rest of the ingredients.
Makes 8 – 10 side portions
Food Fanatics Tip
I find that this dish always taste better the next day.