Feeling a bit creative today and also longing for some summer time has led me to create the following dish which has really perked up my weekend. Today I’m combining some rice and veggies with the lovely tropical flavours found in a mojito – minus the rum though!
As a coeliac rice is a real staple of mine and finding creative flavours to mix it up a bit is great. Start by cooking rice, I’m actually using a sushi rice as it is nice and sticky. Sushi rice cooks a little different, you bring the water to the boil before switching the temperature right down and simmering on a low heat for 20 – 25 minutes. Drain and leave to stand. I actually sometimes run a little cool water through to clear off any starch from the cooking. Then lightly fry a medium white onion and 2 cloves of finely chopped garlic in a little olive or sesame oil. Only use a tiny amount as fried rice is not the plan with this dish.
When the onion is softened and see through add chickpeas to the pan. I use ready cooked chickpeas from a can as all the soaking seems to take a lifetime (and I’m a little lazy). Cop one lime, I actually quarter the lime and squeeze 2 wedges over the chickpeas and then add the other two quarters directly to the pan. Finely chop 4 -5 sprigs of mint and again, chuck it all in (I’m a real fan of the chucking it all in approach to cooking).
When warm and you can smell all the flavours coming together add the rice and stir thoroughly to mix all the ingredients thoroughly. Serve with a wedge of lime (I’m also serving with a Prosecco too or if you want to really push the boat out a full mojito).
It’s a really different take on Mexican rice dishes but I’ve loved it. I’m looking forward to using it in summer salad recipes… roll on summer 2016.