2 cups brown rice
2 cups whey
2 punnets cherry tomatoes
2 baby fennel
½ cup grey salt bush leaves
Extra virgin olive oil
2 cups mixed shoots and edible flowers from the garden
1 onion flower (optional)
- Soak the rice in the whey for 24 hours at room temperature and then a further 24 hours in the fridge. Water can be used to soak the rice, if whey is unavailable.
- Strain rice and place in a solid steam oven tray and steam at 100 °C for 1 hour. Once cooked, remove and leave to cool.
- Slice the cherry tomatoes in half and season well with salt (approximately 3 pinches of salt), leaving to cure for around 15 minutes.
- Finely slice the fennel, making sure you use the entire fennel including the bulb and stalks.
- Strip the leaves off the salt bush and finely slice the leaves.
- Place the fermented rice into a large mixing bowl, adding the sliced fennel and salt bush.
- Squeeze out the seeds and extra liquids from the tomatoes into a small mixing bowl, before adding the tomatoes to the rice salad.
- Mix 2 parts of olive oil to 1 part tomato juice and mix well, add lemon juice to taste.
- Pour the dressing over the salad and mix well. Check for seasoning and add seasoning to taste.
- Place into a serving bowl and randomly sprinkle over the shoots and flowers.
- Shave off onion flower petals and add to dish prior to serving (optional).
Hints and tips
- If you don’t have the time to ferment the rice, you can cook 2 cups of brown rice with 2 cups of water and steam at 100°C for 40 minutes.
- This salad can be made in advance and can be kept for up to 2-3 days in an airtight container in the fridge.
- Mixed shoots and edible flowers from the garden can be varied depending on season and particular tastes. A selection of rocket leaves, borage flowers, basil flowers and seeds and onion flower petals were used for Matt’s demonstration.