I saw the trailer of that new movie they are making on Steve Jobs. One quote sprung out. “If you are silly enough to think you can change the world, you will”. Or something to that effect. I used to say that!
I am no Steve Jobs, who changed our worlds. But, I think in our own small ways we all can. A little at a time. So that one day we can leave a world for our children where they can live without judgement of who or what they are. Where it will be okay to be different. Where it will be okay to constantly ask ‘why’. Like I do.
I drive my best friend nuts with my ‘whys’ and my ‘what ifs’. But, I truly believe that that is how the world will get changed. Challenging everything we so carefully have been made to believe.
I bring to you today yet another recipe with fruit. I can’t seem to think without fruit lately. Maybe because summer is in my skin. And, that’s a good thing! The simplest recipe you can find and the most delicious flavors with a burst of freshness in your mouth. Perfect for lunch and great for a light dinner. Try it!
200 grams sugar snaps
handful of watercress
1 inch fresh ginger cut into strips
1 tbsp sesame oil
1 cup wild rice
2-3 small green chilies, chopped fine (optional)
50 grams rapsberries + some for decoration
1 clove garlic
1 tbsp red wine vinegar
2 tbsps olive oil
2 tbsps sesame seeds
1/2 tbsp honey
salt and pepper to taste
Blanch the sugar snaps by putting them in boiling water for 3 minutes. Remove and place in ice water. Drain and set aside.
For the dressing crush the raspberries in a mortar and pestle. Toast 1 tablespoon sesame seeds in a non stick pan for about 5 minutes on medium fire. Once they start looking slightly brown, set aside to cool. Add all ingredients to the raspberries and mix well.
In a pan add the sesame oil and the fresh ginger strips and fry for about 5 minutes on medium fire. Add the wild rice and continue to fry for another 5-10 minutes. Add around 4 cups water and bring to a boil. Reduce the flame to low and let simmer for 15 minutes with a lid on. Drain and let the rice sit in the pan with the lid on for a further 5 minutes.
Prepare your plate by mixing a handful of watercress with the sugar snaps. Place a few raspberries on top and generously drizzle with the raspberries dressing. Finally add the remaining 1 tablespoon of the toasted sesame seeds and green chilies, on top. Serve with the wonderful ginger infused wild rice on the side.