Vegetarian mains
Griddled leeks, wild rice and quinoa, chervil and mustard dressing
Griddled leeks atop an aromatic pile of wild rice and quinoa with a sharp lemon, mustard and chervil dressing. This is a clean, nourishing vegetarian dinner, or could be eaten as a substantial side to chicken or fish. You could also add other griddled veg – slices of courgette, red pepper and aubergine work well (no need for pre-boiling).
Ingredients
- 75g wild rice
- 3 medium leeks, cut into 5cm lengths
- 50g quinoa (use a mixture of red and white quinoa for colour - red has a nutty flavour)
- 3 tbsp olive oil, plus some for drizzling
- 1 tbsp vinegar (whatever you have to hand - white, balsamic, cider)
- 2 tsp Dijon mustard
- juice of ½ lemon, to taste
- 15g fresh chervil leaves
- salt and pepper
Method
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Step 1
Boil the wild rice for 35-40 minutes until tender.
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Step 2
Meanwhile, boil the leeks in another pan for approx 8 minutes, until tender. Scoop them out with a slotted spoon and put in a bowl of cold water to refresh, then drain.
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Step 3
Add the quinoa to the pan the leeks were in and boil for 15 minutes.
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Step 4
Whisk the oil, vinegar, mustard and lemon juice in a small bowl.
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Step 5
Season. Heat a griddle pan. Toss the drained leeks in a little oil. Griddle on each side to make ridge marks.
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Step 6
Drain the rice and quinoa. Toss in the dressing with the chervil, saving a few leaves. Check the seasoning.
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Step 7
Serve on a platter with the leeks and garnish with the reserved chervil leaves.