First Arugula Harvest and Ottolenghi Red Rice and Quinoa Recipe


We planted arugula seeds about 5 weeks ago in our front window boxes, thinking that would be a clever way to keep the greens away from the the innumerable rabbits that live and eat in our yard.


The north box seemed to do slightly better, probably because it gets more shade, so we harvested it last night, right before dinner.


After washing…


it was ready to eat.

I had already prepared the ingredients to make this Ottolenghi Red Rice and Quinoa Recipe. I found it on 101 Cookbooks yesterday, when I thought I’d make something special and new to commemorate our harvest.  Yotam Ottolenghi is the chef who’s cookbooks “Jerusalem” and “Plenty” I don’t use as much as I love!  The ingredients are often elaborate and include spices that I don’t have on hand. This recipe, however, called for nothing exotic, and therefore I was able to pull it together without a trip to the store.


Quinoa and Red Rice Recipe


1/4 cup shelled pistachios

1 cup quinoa

1 cup red rice (I used regular brown rice because that’s all I had- but I happened to have red quinoa! So I just switched the red label to the quinoa)

1 medium white onion, sliced

2/3 cup olive oil

grated zest and juice of one orange (I used 4-5 tsp of OJ and the zest of a lemon instead of a whole orange, which I didn’t have)

2 tsp lemon juice

1 garlic clove, crushed

4 spring onions, thinly sliced

1/2 cup dried apricots, roughly chopped

2 handfuls of arugula

salt and black pepper


Preheat the oven to 350 degrees. Toast the pistachios on a baking sheet for about 8 minutes, or until lightly colored. Remove from oven and let cool, then chop roughly (I just realized that I skipped the rough-chop step)

Cook the quinoa and the rice is separate pots. (I used a little veggie broth to cook both grains)

While the grains are cooking, saute the onion in 4 tbsp of olive oil until golden brown. Let cool completely (I didn’t let the onions cool– still tasted great)

In a large bowl, combine all the ingredients and the remaining olive oil. Serve at room temperature.

(As you can see, I departed a tad from the recipe. I also made the grains and toasted the pistachios ahead of time. When it came time for dinner, all I had to do was saute the onions, which then we ate hot, because we were hungry).



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