As you can tell, I haven’t had a great deal of time to cook lately. It’s mainly been work, and keeping up with the various bits and pieces that make up a full life. Am also juggling a new personal project that I hope I can share at some point soon. Unfortunately, cooking has taken the, um, back burner. Today I only managed to quickly rustle up some lunch out of bits and pieces in the fridge and it turned out pretty well!
I knew I wanted something healthy, so it was brown rice and cracked buckwheat. There was leftover romaine, cabbage and basil in the fridge, together with some fish slices. I was inspired by a version of nasi ulam Mum made a few weeks back where she shredded fried wolf herring into rice and local herbs and squeezed plenty of lime juice over it. This time, I wanted a Western version of it and did the lazy thing of combining it all with olive oil and balsamic vinegar. It turned out pretty well!
¼ cup brown rice
2 tbsp buckwheat
1 cup water
1 small fish fillet, sliced
1 small head romaine lettuce
1 handful shredded cabbage
25g basil leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
- Cook the brown rice and buckwheat together with the water in a rice cooker.
- When cooked, fluff the rice mixture and stir in the fish slices. Turn off the cooker and leave the fish to cook in the residual heat.
- Prepare the vegetables (wash, slice, chop).
- Combine the fish and rice mixture with the vegetables and tear the basil leaves gently over.
- Stir in the olive oil and balsamic vinegar, top with a few grinds of salt and pepper to taste. Toss and serve.