Pickled Fennel and Brown Rice Tabouleh
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Pickled Fennel and Brown Rice Tabouleh
Recipe By Courtney Roulston
Ingredients
1 ½ cups medium grain brown rice, washed
2 bulbs fennel, fronds reserved for garnish
sea salt and pepper to taste
juice and zest of 1 lemon
2 tbs Coles finest apple cider vinegar
2 tbs maple syrup
250 g punet Coles round red cherry tomatoes, sliced in half
2 Lebanese cucumbers, chopped
1 red onion, finely diced
½ cup pepita seeds, toasted
1/3 cup sunflower seeds, toasted
¼ cup white sesame seeds, toasted
1 long green chilli, finely chopped
½ bunch flat leaf parsley
1 tsp sumac
¼ cup Squeaky Gate extra virgin olive oil
Method
Place the rice into a pot with 3 cups of water. Bring up to the boil then turn down to a simmer and leave until the water has been absorbed. Cover with a lid and turn the heat down to very low. Allow to steam for 20 minutes, or until tender. Spread the rice out on a flat tray to cool completely.
Meanwhile, thinly slice the bulb of the fennel and place into a large bowl. Add in the lemon juice, lemon zest a pinch of salt, vinegar and maple syrup. Toss to coat and set the fennel aside to pickle for 20 minutes.
Place the cooled rice into a large mixing bowl with the tomatoes, cucumber, onion, pepita seeds, sunflower seeds, sesame seeds, chilli and parsley.
Strain the liquid from the fennel into a medium sized bowl. Whisk in the sumac and extra virgin olive oil. Add the fennel to the salad and pour over the dressing. Gently toss then place into a serving bowl. Garnish with fennel fronds before serving.
