We've been dying to share this delicious Maple & Miso Red Rice Salad recipe from Madeleine Shaw's new book - A Year Of Beautiful Eating - since we clapped eyes on it last month. We love making the most of seasonal provisions and are always looking for new inspiration on how to use them. Keep this one up your sleeve for when the sun next comes out and you'll have your BBQ guests coming back for more.
200g red rice
1 tbsp avocado oil, coconut oil or melted butter
Pinch of salt
For the roasted radishes and broccoli
200g purple sprouting tenderstem broccoli
2 tbsp maple syrup
2 tbsp avocado oil, coconut oil or melted butter
1 tbsp lemon juice
For the miso dressing
2 tbsp miso paste
2 tbsp maple syrup
1 tbsp sesame oil
2 tbsp rice wine vinegar
1 tbsp freshly squeezed
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 200°C/400°F/gas mark 6. Heat a small frying pan to a medium–high heat and toast the pecans for 3 minutes, shaking the pan to prevent them burning. Leave to cool on a plate.
2. Rinse the rice in a sieve under the tap until the water runs clear. Put the oil for the rice into a large pot. Add the rice and stir into the oil with the salt, then pour over 500ml of water and bring to the boil with the lid on. Once the water is boiling, reduce the heat and leave to simmer for 35 minutes (or as per the packet instructions). Fluff up the cooked rice with a fork and leave to sit for 5 minutes with the lid on.
3. While the rice is cooking, cut the radishes into quarters and slice the purple sprouting broccoli in half lengthways. Place on a roasting tray and drizzle over the maple syrup, oil and lemon juice. Roast in the oven for 25 minutes until golden and cooked through.
4. Blend or whisk the miso dressing ingredients together. Mix the cooked red rice with the roasted veggies, watercress, miso dressing and toasted pecans. Serve warm.
This salad will last for 2 days in the fridge.