A few weeks ago when I shared my Mackerel and Pineapple Fried recipe on my social media, there has been quite a few comments regarding the combination used. It was all positive and in appreciation thankfully. While sharing my recipes, I usually forget that I am from a small Island far from here and the flavours or recipes I share might sound alien to others.
But I like that friends and readers take the time to email or comment because that helps me grow and speaks my uniqueness. So thank you to all of you, and especially those who has been trying out my recipes.
When I started this blog over three years ago, I was wondering what the hell I was writing this blog for because there was very little to no interaction at all. But today oh my gosh! I am over the moon to say that I am inspiring people around me to try my nutritious recipes that nourish their health. It couldn’t be more rewarding.
So let’s move on to the nourishing Red Rice Salad with Grilled Fennel and Orange Juice dressing. By the way, this salad is so damn good as a BBQ party or a weeknight meal. Even kids like it. If you haven’t cooked with fennel before here are a few tips:
Tips for Preparing and Cooking Fennel
The three different parts of fennel—the base, stalks and leaves—can all be used in cooking. Cut the stems away from the bulb at the place where they meet. If you are not going to be using the intact bulb in a recipe, then first cut it in half, remove the base, and then rinse it with water before proceeding to cut it further.
Fennel can be cut in a variety of sizes and shapes, depending on the recipe and your personal preference. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or julienned fennel, it is best first to remove the harder core that resides in the centre before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as a herb seasoning.
A Few Quick Serving Ideas
- Healthy sautéed fennel and onions make a wonderful side dish.
- Combine sliced fennel with avocados, and oranges for a delightful salad.
- Braised fennel is a wonderful complement to scallops.
- Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato.
- Top thinly sliced fennel with plain yoghurt and mint leaves.
- Fennel is a match made in Heaven when served with salmon.
- Fennel Contains Unique Phytonutrients with Antioxidant and Health-Promoting Effects
- Antioxidant Protection and Immune Support from Vitamin C in Fennel
- Fibre, Folate and Potassium in Fennel for Cardiovascular and Colon Health
Source: The World’s Healthiest Foods
- 2 cups of cooked red rice
- 2 Fennel cut lengthwise in 4
- 2 cups of mixed green salad leaves
- Freshly squeezed Juice of one Orange
- 3-4 table spoons of Extra virgin Olive oil
- Pink Himalayan Salt and Pepper to taste
- Thumb size ginger
- Start by making the dressing in a jar.
- Juice an orange and put it in a jar. Add the olive oil, salt, pepper and some freshly grated ginger. Close the jar and shake to mix. Keep the jar in the fridge for until you serve the dish.
- Heat a George Foreman Grill or a non-stick pan.
- Cut the Fennel in 4 or 5 slices.
- Place on the hot plate and cook for about 5-7 minutes.
- Turn it every so often to get even cooking. When fennel it cooked, place it on aside to cool.
- Add the left over rice and the salad leaves in a large salad bowl. Then add the cooked but cooled fennel and the dressing.
- Mix and serve with any protein of choice like this Sticky Chicken
- Check out this Stainless steel citrus juicer
You can use any sprouted brown rice.
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