The fridge is not the most inspiring of places at this time of year with Christmas waifs and strays (morsel of Stilton, inch of chutney, lone pickled onion – we’re talking about you) still lurking at the back. This delicious rice dish is a great way to use up any leftover rice and vegetables (we used sprouts which worked fabulously well but you don’t have to) and zhushes them up into something tasty that’s healthy too if nipping your belt in is on your mind. A quick tip for perfect brown rice every time is to rinse the grains thoroughly in cold running water before cooking to remove some of the starch, then cook the rice just slightly less than the timings given on the packet, so that it retains its nutty bite. This recipe serves 4.
2 tbsp vegetable oil
1 garlic clove, finely chopped
1 medium leek, washed and finely chopped
¼ Savoy cabbage, finely chopped
125g Brussels Sprout Kimchi (see below)
250g cooked brown basmati rice
2 spring onions, finely chopped
1 tbsp light soy sauce
1 tbsp oyster sauce
Heat the oil in a wok over a high heat and stir-fry the garlic, leek and cabbage for a few minutes until they start to soften. Add the Kimchi and cooked rice and stir-fry for 3 minutes. Add the spring onions, soy sauce and oyster sauce and stir-fry for a final 1 minute. Serve.
To make the Brussels Sprout Kimchi:
1 Blanch 500g trimmed and halved small button Brussels sprouts in a pan of boiling water for 1 minute. Set aside to cool. Meanwhile combine 1 litre cold water with 5 tbsp salt in a large bowl to make a brine. Added the drained Brussels and top with a plate to keep them submerged. Leave at room temperature for 4 hours then drain and reserve sprouts in a clean bowl.
2 Whizz the following ingredients in a food processor: half a small chopped onion, 2 sliced spring onions, 6 cloves of garlic, a 7.5cm piece of peeled and chopped fresh root ginger, 2 tbsps fish sauce, 2 tbsps crushed coriander seeds, 2 tbsps crushed fennel seeds and 1 tsp kashmiri chilli powder.
3 Add the paste to the drained sprouts and combine then transfer to sterilized jars. Pour the reserved brine solution over until it covers the sprouts by 2cm and they are completely submerged. Cover and seal. Leave the jars of kimchi out for 2-3 days to ferment, then transfer to the fridge. Store unopened jars in the fridge for up to 2 months.
*Taken from The Sunshine Diet by Shelina Permalloo (Ebury Press, £14.99), out now. Photograph: Martin Poole
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