Pic of Griddled leeks, wild rice and quinoa, chervil and mustard dressing

Griddled leeks, wild rice and quinoa, chervil and mustard dressing

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Vegetarian mains

Griddled leeks, wild rice and quinoa, chervil and mustard dressing

Side Serves 4 50 min
Griddled leeks atop an aromatic pile of wild rice and quinoa with a sharp lemon, mustard and chervil dressing. This is a clean, nourishing vegetarian dinner, or could be eaten as a substantial side to chicken or fish. You could also add other griddled veg – slices of courgette, red pepper and aubergine work well (no need for pre-boiling).

Ingredients

  • 75g wild rice
  • 3 medium leeks, cut into 5cm lengths
  • 50g quinoa (use a mixture of red and white quinoa for colour - red has a nutty flavour)
  • 3 tbsp olive oil, plus some for drizzling
  • 1 tbsp vinegar (whatever you have to hand - white, balsamic, cider)
  • 2 tsp Dijon mustard
  • juice of ½ lemon, to taste
  • 15g fresh chervil leaves
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Boil the wild rice for 35-40 minutes until tender.
  • Step 2

    Meanwhile, boil the leeks in another pan for approx 8 minutes, until tender. Scoop them out with a slotted spoon and put in a bowl of cold water to refresh, then drain.
  • Step 3

    Add the quinoa to the pan the leeks were in and boil for 15 minutes.
  • Step 4

    Whisk the oil, vinegar, mustard and lemon juice in a small bowl.
  • Step 5

    Season. Heat a griddle pan. Toss the drained leeks in a little oil. Griddle on each side to make ridge marks.
  • Step 6

    Drain the rice and quinoa. Toss in the dressing with the chervil, saving a few leaves. Check the seasoning.
  • Step 7

    Serve on a platter with the leeks and garnish with the reserved chervil leaves.

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