This vegetarian dish is a perfect accompaniment to chicken, fish and meat or as the star on its own. I’ve made it many times with grilled steak, roast chicken and salmon. The vibrant colours give a beautiful flare to the plate. And yes, it’s also delicious! I’ve been asked for the recipe (adapted from Chin Deep by Melissa) more than once. One of the great features of this recipe is its adaptability to different tastes. For example, I’m not a fan of fennel, so I substitute dill or leave it out altogether and increase some of the other spices. You can also add or change the veggies. Try asparagus or snap peas. And, you can use any rice of your choice. Oh, one more thing…you can make this ahead, keeping the rice warm in the rice cooker and reheating the veggies in the oven for 5 minutes or, even easier, microwave the assembled dish for a minute or two just before serving. In my opinion, this recipe is a winner.
- alter spices for rice to your taste
- Add or change the vegetables to your taste