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On the weekend in Melbourne, I went to a BBQ where this amazing rice salad was served. Best of all it’s Gluten free & dairy free.

WILD RICE, ALMOND AND CARAMELIZED ONION SALAD

1/4 cup olive oil
2 large onions (brown or red), thinly sliced
2 tblspns brown sugar
2 tblspns malt vinegar
3 cups chicken stock
8 cardamom pods, bruised
100 wild rice
2 cups basmati rice
2 cinnamon sticks
2/3 cup almonds, toasted (in oven or in dry frying pan, but watch carefully so as not to burn)
1/3 cup pine nuts, toasted (see above)

1. In large non stick frying pan (with lid) heat 1 tblspn of the oil on med-low. Add onions and cook, stirring occasionally, for 10 minutes, or until they soften but not browned. Sprinkle sugar over oion and stir until dissolved. Stir in the vinegar. Cook for a further 7 minutes, or until caramelised. Remove from the pan and set aside.

2. In a large saucepan, bring the stock to a simmer over a medium heat (or boil the kettle and dissolve 1-2 stock cubes). Meanwhile, heat the remaining oil in the frying pan over a medium heat. Add the cardamom pods and rices and then cook, stirring for 2 minutes. Add the cinnamon sticks and stock to the pan and stir to combine.

3. Cover, bring to a simmer, then reduce heat to low and cook for 15 minutes. Remove from the heat, then stir through the onion mixture, almonds and pine nuts.

Can be made up to two days before. Store in a sealed container.

If you’re looking for other great recipes, check out:
www.fitstyler.com.au/Health_Nutrition/Healthy-Recipes

It’s great cooking those exotic Mediterranean or Asian dishes but unfortunately they equate to spending more $$$ on fancy ingredients that we may never use again.
Look at Shrimp Paste, you cannot buy a small amount, it takes a room in the pantry and the chances of ever using again are extremely low.
On the rare occasion we do chances are they are out of date anyway so keep it simple and don’t go crazy.
Remember this will conserve your panrty space so you can store your bulk bought legumes etc.

Legumes are a great source of vitamins and minerals, including B vitamins, iron, calcium and zinc as well being high in protein and dietary fibre.
For a real quick meal, try my “raid the fridge & pantry legume special.

1.Lightly frying a couple of thinly sliced leaks, add mushroom, zuccinni and pumpkin.
2.Add in some spices, ground pepper, maybe some curry, a bay leaf
3.Create a swimming pool for the legumes, about 5 cm of water above the existing vegies
4.Add in some beans
5.Bring to boil
6.Simmer for 30-45 minutes
7.Enjoy
Cost: 2 coffees if buying food from the market

Tip: Remember not to be a greedy guts and eat to the point of feeling satisfied not trying to pop the buttons on your pants