Easy // 20min // Makes about 4 quarts
We travel to Spain this week to make a salad of harvest vegetables with toasted pasta & brown rice. Make it gluten free as I did today by using organic corn & brown rice spaghetti. Or use your favorite long pasta or orzo, semolina, farro or whole-wheat.
Large deep skillet or wok
Micro plane zester
1⁄4 cup EVOO
1 pound favorite long pasta or orzo
2 cloves garlic, sliced
1 1⁄2 teaspoon salt, 1 teaspoon pepper
1/3 cup sherry, or broth, or water
3 cups cooked brown rice
Juice and zest of 1 medium orange
3 to 4 tablespoons favorite vinegar (Optional) 1/3 cup roasted sunflower seeds
2 parsnips, about 2 1⁄2 cups
2 carrots, about 2 cups sliced thin
1 large cucumber, about 2 cups
1 bunch scallions, about 2 cups
Black radish, about 1 1⁄2 cups sliced
Tomato, about 1 1⁄2 cups diced
Green grapes, about 1 cup
Step 1 Add the EVOO to a deep skillet or wok over medium-high heat along with the peeled & diced parsnips, carrot if using, and the broken pasta or orzo. Stir frequently as the pasta toasts & the vegetables roast as shown, about 6 mins. Add the garlic & salt & pepper and sauté for 3 mins more.
Step 2 Then add 1 quart of water, the sherry, broth or more water, turn heat to high & cook until the pasta is tender and most of the liquid is absorbed. Add 3 cups cooked brown rice, the orange juice & zest and the vinegar. (Today I used sherry vinegar. Some people like more vinegar than others. So go easy at first and add more to taste)
Step 3 When the mix is no longer hot (it cools rapidly when you add in the cool rice), stir in the vegetables. I kept the tomatoes & grapes out of the mix and used them as garnish along with the sunflower seeds, plus nasturtium petals & basil blossoms from my garden. You can garnish with a drizzle of evoo too for a rich presentation & sumptuous taste.