Recipes for the Road: Rice Box with Ribboned Veg and Sesame and Cashew Brittle.

Back in Brighton we have a takeaway that does epic rice bowls, it’s a go to when you need a boost of veg but also an injection of carbs and a sweet, delicious dressing. Unfortunately due to some anti trans comments it’s not an option to buy from there anymore but those bowls inspired me to try out my own version of a rice dish that was fresh, easy to knock together and contain a range of nutrients. The bonus is you can make double and keep one in the van fridge for chucking in a backpack and heading out into the hills or forest the next day.

The fluffy white rice provides a satisfying hit while not sitting heavy in the stomach and the vegetables add crunch and nutrients. Where I got stuck was figuring out a protein topping that wasn’t more tofu as I didn't want to add more soya to this rice box. It was only when I was at home one night, keen to get to the next episode of Stranger Things, staring into the cupboards that I realised I could do something with sesame seeds and cashews. Making them into a brittle adds some sweetness and joy and then topped with the creamy tahini dressing this isn’t your average packed lunch!

Ingredients.

1 cup of white basmati rice

2 cups water

1 carrot

1/4 cucumber

Handful of edamame beans (fresh or frozen) or you can use broad beans, sugar snap or green beans

A few torn leaves of coriander

for the brittle

2 tbsp sesame seeds

2 tbsp cashew nuts

2 tbsp maple syrup

Sprinkle salt

for the dressing

1 heaped tbsp tahini

1 tbsp tamari

1 tbsp maple syrup

1 tbsp garlic oil

juice of 1/2 lime

Method.

1. First cook the rice according to packet. I usually go for 1 cup rice and 2 cups boiling water, bring to the boil, cover and then turn down the heat to the lowest possible for five minutes, then turn off the heat altogether keeping covered for another 20 mins.

2. First, prep your brittle so it is cool and crunchy by the time you come to eat it. Simple heat your sesame seeds and cashews in a small pan until they start to toast. Give the pan a shake and add a pinch of salt and heat for a further 30 seconds. Then pour in the maple syrup, stir through and heat for another 30 seconds before transferring to a square of greaseproof paper to harden and cool.

3. Next, while the rice cooks, ribbon your carrot and cucumber using a simple vegetable peeler. Even better have these pre pepped with my pickle recipe.

4. Add some water to your small pan and pour in your edamame beans (or other beans). Stir fry until cooked through.

5. Make your dressing by adding all the dressing ingredients together and stirring.

6. By now your rice should be ready and spoon half of this onto a plate or box, loading your gorgeous veg on top. Add half of the sesame brittle and then dollop on your dressing.

7. Garnish with coriander.

8. Find a gorgeous spot and enjoy this nourishing meal.