½ cup brown basmati rice
¼ cup quinoa, rinsed (I used Kiwi Quinoa)
grated zest and juice of 1 lemon
2 tablespoons rice vinegar
2 teaspoons caster sugar or maple syrup
1 teaspoon soy sauce
600g mixed green vegetables such as asparagus, broccoflower, broccoli, broccolini, green beans, edamame, sugar snaps, leafy greens
furikake to sprinkle (I used Pacific Harvest’s citrus, seaweed and sesame), (optional)
rhubarb & carrot kimchi (see recipe), (optional)
100g silken tofu
½ avocado
1 clove garlic, minced
1 teaspoon white miso
1 tablespoon lemon juice
400g firm-fleshed fish, cut into pieces (I used kingfish)
1-2 eggs per serve
1 eggplant, cut into slices

Variations of warm rice salads like this make a frequent appearance on the menu at our house, along with a citrus- based dressing (sometimes I use grapefruit or limes in place of the lemon). Our favourite local brand of quinoa, Kiwi Quinoa, is often added to the rice; it takes the same time to cook and adds a little extra protein. Vary the greens depending on what you have to hand or what is available. If using fish, select a firm-fleshed one such as kingfish, trevally or hāpuku. I also like to use oily fish here, such as mackerel and kahawai.


1.Soak the brown rice in cold water for at least 30 minutes before using.
2.Drain and put into a pan with the quinoa, a pinch of salt and 1¼ cups water.
3.Bring to a boil, cover with a lid, lower the heat to a simmer and cook for 25 minutes.
4.Turn off the heat and leave to steam for 5 minutes before fluffing up with a fork.
5.While the rice is cooking, make a dressing of the lemon zest and juice, rice vinegar, sugar and soy sauce.
6.Once you have fluffed up the rice, add half the dressing to it, stir well and set aside.
7.Cut the green vegetables into 5cm lengths.
8.Heat a frying pan, add a drizzle of oil and fry for a few minutes until tender, adding a splash of water to the pan to slightly steam if necessary (alternatively, blanch the greens). Combine with the rice.
9.To make the avocado tofu sauce, combine all the ingredients with a stick blender or small food processor. Season to taste.
10.Serve the warm rice salad with fish, eggs or eggplant.
11.Sprinkle with furikake if using, and add a dollop of avocado tofu sauce on the side and some kimchi if you wish.
13.Heat a pan, add a drizzle of oil and fry the fish for a few minutes on each side.
14.Brush with the remaining dressing to glaze.
16.Make sure the eggs are at room temperature.
17.Gently lower into a pan of boiling water and cook for 5 minutes until soft-boiled.
18.Drain and put into cold water for 1-2 minutes.
19.Peel and halve; place on top of rice salad in each bowl.
20.Drizzle with the remaining dressing.
22.Fry the eggplant slices until browned and tender, add the remaining dressing to the pan and stir to coat.
23.Serve with the rice salad.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

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