Brown Rice Salad a la Trevor Brown
Whether you're in the heat of the European summer or in the middle of winter in Australia, may I share with you my new video recipe which should satisfy and serve all, no matter what season: Brown Rice Salad ala Trevor Brown! Mr. Brown is a talented multi-instrumentalist, but I bet you didn't know that he not only succeeds in making satisfying interesting creations on stage, but in the kitchen too. Many moons ago, along with Edwina Blush, he introduced me to finger licking brown rice salads that are totally worth getting your shopping bags out for and heading to collect some simple but savvy ingredients to make this nutritious and hip swinging delicious salad.
Trevor Brown is touring in Europe this summer check out his website trevorbrownmusic.com to find out where and what.
On 15 September I'll be hosting a cooking show & talk on vegan and gluten-free plant-based goodness to support cancer patients at the Radiation Therapy Clinic in Freiburg, Germany. Contact me to find out more.
On Sunday 22nd of October I am excited to announce a vegan & gluten-free cooking class with the delectable Solveig Hansen in Freiburg, Germany, in her restaurant The Kantine, to find out more email me and check out the flyer here.
I'll be in the US and Canada in November/ December, Colorado, Michigan and Quebec to be precise, so if you want to organise a class with me over there let me know ASAP!
Enjoy cooking for yourself,
Brown Rice Salad ala Trevor Brown
with Kale Beetroot Avocado and Sesame
Trevor Brown is a freelance composer, multi-instrumentalist, improviser, director, producer, sound designer, occasional academic and radio presenter and generally an interesting person that you just have to love. He also makes the best brown rice salads and he has allowed me to share this recipe with you. When you hear his music you will surely be able to imagine that his food creations taste really very unique and intrinsic nevertheless in their simplicity. www.trevorbrownmusic.com. This macrobiotic dish was one of my first few encounters with incredibly healthy and sexy delicious food, many many moons ago, that I will never forget.
2 cups brown rice
4 cups water
6 x 6 cm piece kombu seaweed
8 leaves kale
1 bunch spring onions
2 garlic cloves
1 medium beetroot
1 ripe avocado
2 tbsp tamari
1/2 red capsicum, chopped finely
2 tbsp sultanas
2 tbsp toasted sesame oil
1 tbsp umeboshi vinegar
1 tbsp tamari and salt, to taste
1 tbsp fresh ginger, chopped very finely
2-4 tbsp roasted sesame seeds
Few more roasted sesame seeds
Soak the rice in water overnight and strain it in the morning. Add fresh water so that there is a thumb tips amount of water covering the rice and bring it to a boil with a pinch of salt and kombu, if you found the latter in the shops if not leave it out, no worries. Cook with the lid on until perfectly ready.
Slice the kale and spring onion and fry both with olive oil. Then add garlic and tamari and fry everything until nice and golden brown. However, be gentle on the heat as not to burn the garlic otherwise it looses its flavour.
Grate the beetroot. Cut the avocado.
In a big beautiful salad bowl throw everything together, the avocado last otherwise it will turn to mush. Add the dressing ingredients and mix well. Now it’s time for the avocado.
Garnish with the sesame seeds, freshly chopped coriander and devour!