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Dinner with Rukmini
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Wild Rice Winter Salad with Roasted Brussels Sprouts, Pancetta, Feta and Sunflower Seeds
Introduction from Rukmini Iyer
Brussels sprouts and pancetta are a classic for a reason – they’re utterly compelling together. Carbed up with some wild rice, with seeds for crunch and feta and lemon for flavour, this rice salad is as lovely for a hot dinner as it is for a cold lunch the next day.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Place the rice in a pan of boiling salted water and simmer for 25–30 minutes, until cooked through.
Tip the halved sprouts and pancetta into a roasting tin large enough to hold everything in a single layer. Season well with black pepper and drizzle with the olive oil, working everything together well with your hands. Place in the preheated oven and roast for 25–30 minutes. Throw in the sunflower seeds for the final 5 minutes of cooking.
Drain the rice well, then stir it into the roasted sprouts and pancetta along with the lemon juice, crumbled feta and flat-leaf parsley. Taste and season as needed with sea salt and black pepper, and serve hot.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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