You know when Monday sometimes just turns into a hard day, and nobody does anything that actually makes it hard? Meat-mad-husband, just-turned-five and nearly-two are all swinging along today at work and nursery, but me? I need some good deep comfort food. The sun may be shining, but the bones are cold.
I know that food is fuel, nutrition, keeps us going and all that; but I also know that good food brings comfort and joy, and while rooting around for inspiration today that was what was top of my mind.
I love the colours of roasted root vegetables, I love that beetroot always tries to take over the world and turn it purple, one little nudge at a time, but actually my not-so-sweet tooth needs a little balance. All that sweet caramelised crunchy yummy good that comes from roasting roots needs balance. You know a little yin to the yang, or would you call savoury yang? Hmmm… a debate for a another day or another blog I think.
Anyway, I am always trying to make something that will cater to the polarised tastes of meat-mad-husband, just-turned-five and nearly-two but on Monday I give myself that free pass of not having to figure out which meat the recipe might go with and celebrate it for itself.
This is a great plate of food, and if you are one for doing a little pre-work, having some cooked rice and roasted vegetables kicking round in the fridge pretty much makes it a five minute wonder, which makes it even more comforting…
- 120g wholegrain basmati rice
- 1 medium sweet potato
- 3 medium carrots
- 2 beetroot
- 2 big handfuls of salad leaves
- a lemon
- 2 tablespoons of olive or rapeseed oil
- 50g blue cheese
- Preheat your oven to 180'C
- Cook the rice by covering with 240ml cold water, bringing to the boil, turning down low, covering and cooking for 30 minutes. Then take off the heat, put a sheet of kitchen towel between the lid and pan and leave for five minutes.
- Peel and chop the root vegetables, beetroot the smallest and sweet potato the biggest for even cooking. Mix with a little oil and roast for 30-35 minutes, turning or shoogling from time to time.
- When both rice and vegetables are cooked and slightly cooled, mix with the salad leaves, lemon juice and oil, crumble over the cheese and enjoy.
- This keeps well too, and packs well for lunch, as long as you don't mind your beetroot trying to turn the world purple...