Savoury fruit salad with brown rice

I cooked lunch for my friends Ali and Maura yesterday, the bank holiday Monday. My starter went down very well. I made a savoury fruit salad with brown rice. First, I cooked the rice in a litre of apple juice. Then I chopped a red pepper, an orange pepper, a citrus orange, spring onions and parsley, and mixed that lot into the rice.

Savoury fruit salad with brown rice

To go with the rice salad, I made a vinaigrette dressing. This was a proper pestle and mortar job, starting out with a crushed clove of garlic before adding the white balsamic vinegar and olive oil. I put a good half-teaspoon of Colman’s mustard powder in with the seasoning to give it a bite. I served the dressing separately, so that the folks could decide for themselves how much of it they wanted to toss onto the salad. Everybody had second helpings and I think that always says a lot about a dish.

Pounding the garlic for the vinaigrette

For the main course I cooked a vegetable cobbler and served this with boiled new potatoes. The chopped and fried vegetable base would have been rather dry, were it not for the fact that I hoyed in a can of chopped tomatoes to give it some moisture. Actually, cans of chopped tomatoes have started to appear as cardboard cartons in my supermarket. What is the world coming to, I ask myself. Although I cooked rather a large quantity, not a morsel was left by the time I went to bed. So, all in all, I was very pleased with how things went. The cooking was straightforward and very tasty. Speak to you later, my dear blogophiles.

Vegetable cobbler with new potatoes

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