It goes without saying that I’m a stubborn gal, especially when it comes to trends. Fashion, food, music, you name it.
Sometimes I wonder, though, what I might have missed out on. I don’t think it was kale chips, overnight oats, grilled lemons, or salads in jars. I might have missed out of zoodles if I hadn’t received a spiralizer as a gift.
In the 80’s basil pesto and sun-dried tomatoes were sooo trendy that I refused to try them. I lost quite a few tasty years as a result of my stubbornness. I’ve since made up for lost time!
In any case, I remember when everybody was making food from Ottolenghi’s cookbook, entitled “Plenty.” I gave the cookbook as gifts, but refused to purchase one for myself.
Then “Jerusalem” came along.
Then, as if Plenty wasn’t enough, there came “Plenty More.”
There might be more cookbooks written by Yotam Ottolonghi and Sami Tamimi, his business partner and chef, but Plenty was the first one of which I became aware. The recipes in Plenty and Plenty More are vegetarian, but not the other two. Mr. Ottolenghi himself is not a vegetarian; I love that he embraces lovely, vibrant food in general, meaty or meatless.
Also because of my stubborness, it was a while before I went to an Ottolenghi restaurant in London during the years my daughter lived there. In July of 2014, our last visit to London before she moved back to the states, we went to Nopi for lunch, located in Soho. And what a fabulous experience it was.
I wrote a post about it entitled “How I met Yotam Ottolenghi,” because the manager looked so much like him I thought I really had. In reality, they look nothing alike except that they both both wear glasses.
So I now own three books by Ottolenghi, although not Plenty, and one night I read through them marking recipes and choosing one to make that exemplifies his food, which was not easy. I stayed away from his classic “this and that with tahini and pomegranates.” (Stubbornness, again!)
This is what I chose.
Rice Salad with Nuts and Sour Cherries
from Plenty More
Scant 1 cup wild rice
Scant 1 1/4 cups basmati rice (I used brown)
5 1/2 tablespoons olive oil
2/3 cup quinoa (I used millet)
6 1/2 tablespoons almonds, skins on, coarsely chopped
7 tablespoons pine nuts
1/4 cup sunflower oil
2 medium onions, thinly sliced
1 cup flat-leaf parsley leaves, coarsely chopped
2/3 cup basil leaves, coarsely chopped
1/3 cup tarragon leaves, coarsely chopped
2 cups arugula
2/3 cup dried sour cherries
1/4 cup lemon juice
Zest of one lemon
2 cloves garlic, crushed
Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm.
Drain, rinse under cold water, and set aside to dry.
Mix the basmati rice with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Place in a saucepan with 1 1/3 cups of boiling water, cover, and cook over the lowest possible heat for 15 minutes.
Remove from the heat, place a tea towel over the pan, replace the lid, and set aside for 10 minutes. Uncover and allow to cool down completely.
Bring a small saucepan of water to a boil and add the quinoa. Cook for 9 minutes, then drain into a fine sieve, refresh under cold water, and set aside.
Place the almonds and pine nuts in a small pan with 1 tablespoon of the olive oil and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to color and set aside.
Heat the sunflower oil in a large saute pan and add the onions, 1/4 teaspoon salt, and some black pepper. Cook over high heat for 5 to 8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to paper towels to drain.
Place all of the grains in a large bowl along with the chopped herbs, arugula, fried onion, nuts, and sour cherries. Add the lemon juice and zest, the remaining 3 1/2 tablespoons olive oil, the garlic, 1/2 teaspoon salt, and some pepper.
Mix well and set aside for at least 10 minutes before serving.
note: As with most all of Ottolenghi’s recipes, they are specific, and require many steps. In the write-up about this recipe, he actually apologizes for the need for so many pots! I read about how he came to the point when he realized that to test recipes, one must be exact; no handfuls of this and that. So exact they are! I seriously doubt that this salad would taste any differently with 7 tablespoons of almonds instead of 6 1/2! In fact, in my mind, it should really read “6 1/2 tablespoons of coarsely chopped almonds.” Oh well. His food is fabulous and this is a great recipe.
verdict: This is, not surprisingly, a delicious salad. Everything in it sings, from the lemon and garlic flavors to the pungent arugula and herbs. I love the sour cherries, but just about any dried fruit would work.