Wild Tart Cranberries and Basmati Brown Rice With An Assortment Of Lemony Poached Vegetables

[Alberta Louise]

Wild Tart Cranberries and Basmati Brown Rice With An Assortment Of Lemony Poached Vegetables

Simmer the cranberries until cooked then drain. This takes 20 minutes.

Ingredients:

20 Wild tart Cranberries 

Basmati Brown Rice ½ cup per person

Poaching vegetables include:

Baby carrots, one bunch trimmed and peeled. Marinate for 10 minutes beforehand in Umeboshi vinegar (non-salty version)

Asparagus spears, one bunch, cut into spears

Green beans, trimmed, top and tailed, cut on the diagonal

½ red Onion, chopped

1 fresh red Chilli, sliced and flecked

Broccolini, one bunch washed, flower and stem both used, cut on the diagonal

Galangal, a knob peeled and slice small

Ginger, a knob peeled and crushed

Garlic, a knob peeled

1 teaspoon of chilli paste

¼ of Preserved Lemon with skin for poaching

1 Bay leaf

Olive oil

1 teaspoon Turmeric

 Assemble: First cook the basmati rice for 25 minutes or as per pkt instructions. Then add the cooked cranberries and in the last 5 minutes of cooking add the Turmeric.

Prepare vegetables and in ½ cup of water add all the ingredients in a skillet to poach at 180C. Keep topping up the water as it dissolves for 20 minutes on a low heat. Add olive oil in the cooking process. Before serving discard the bay leaf and lemon. Salt and pepper to taste.

Garnish with red pepper powder and a sprig of coriander. Serve with flatbreads.