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Indian Cooking in Holland

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Lunch, Salad and Sides

Watercress + Sugar Snaps with Raspberry Sesame Dressing + Ginger Wild Rice

August 13, 2013 by Rakhee

Wildcress and Sugar Snaps with A Raspberry Dressing and Ginger Wild Rice I Boxofspice

I saw the trailer of that new movie they are making on Steve Jobs. One quote sprung out. “If you are silly enough to think you can change the world, you will”. Or something to that effect. I used to say that!

I am no Steve Jobs, who changed our worlds. But, I think in our own small ways we all can. A little at a time. So that one day we can leave a world for our children where they can live without judgement of who or what they are. Where it will be okay to be different. Where it will be okay to constantly ask ‘why’. Like I do.

I drive my best friend nuts with my ‘whys’ and my ‘what ifs’. But, I truly believe that that is how the world will get changed. Challenging everything we so carefully have been made to believe.

I bring to you today yet another recipe with fruit. I can’t seem to think without fruit lately. Maybe because summer is in my skin. And, that’s a good thing! The simplest recipe you can find and the most delicious flavors with a burst of freshness in your mouth. Perfect for lunch and great for a light dinner. Try it!

 

 

Watercress + Sugar Snaps with Raspberry Sesame Dressing + Ginger Wild Rice
 
Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Author: boxofspice
Serves: 2
Ingredients
  • 200 grams sugar snaps
  • handful of watercress
  • 1 inch fresh ginger cut into strips
  • 1 tbsp sesame oil
  • 1 cup wild rice
  • 2-3 small green chilies, chopped fine (optional)

  • Raspberry Dressing
  • 50 grams rapsberries + some for decoration
  • 1 clove garlic
  • 1 tbsp red wine vinegar
  • 2 tbsps olive oil
  • 2 tbsps sesame seeds
  • ½ tbsp honey
  • salt and pepper to taste
Instructions
  1. Blanch the sugar snaps by putting them in boiling water for 3 minutes. Remove and place in ice water. Drain and set aside.
  2. For the dressing crush the raspberries in a mortar and pestle. Toast 1 tablespoon sesame seeds in a non stick pan for about 5 minutes on medium fire. Once they start looking slightly brown, set aside to cool. Add all ingredients to the raspberries and mix well.
  3. In a pan add the sesame oil and the fresh ginger strips and fry for about 5 minutes on medium fire. Add the wild rice and continue to fry for another 5-10 minutes. Add around 4 cups water and bring to a boil. Reduce the flame to low and let simmer for 15 minutes with a lid on. Drain and let the rice sit in the pan with the lid on for a further 5 minutes.
  4. Prepare your plate by mixing a handful of watercress with the sugar snaps. Place a few raspberries on top and generously drizzle with the raspberries dressing. Finally add the remaining 1 tablespoon of the toasted sesame seeds and green chilies, on top. Serve with the wonderful ginger infused wild rice on the side.
3.5.3208

 

Related Posts

  • Masaledar/Spicy Watermelon Gazpacho
  • Masala Beetroot Soup
  • Benarasi Dum Aloo / Potato Curry

Tagged With: chili, fresh, fruit, ginger, lunch, raspberries, rice, sesame oil, sesame seeds, sugar snaps, summer, vegetarian, watercress, wild rice

Comments

  1. Maria | Pink Patisserie says

    August 13, 2013 at 5:10 pm

    Beautiful post and such a gorgeous recipe Rakhee! This is summer on a plate.

  2. boxofspice says

    August 13, 2013 at 5:20 pm

    Thank you so much Maria! This dish is so fresh I had three helpings!!!

  3. foodfashionparty says

    August 13, 2013 at 6:50 pm

    Love the combo and beautiful pictures, the vinaigrette looks so colorful and yummy.

    • boxofspice says

      August 14, 2013 at 8:42 am

      Thanks Asha. The dressing is just as yummy as it looks! 🙂

  4. theclevercarrot says

    August 16, 2013 at 12:03 am

    I always love reading your posts- such beautiful & creative recipes!!! And the fonts you choose are always so unique. I don’t know how you do it… it would take me forever to pick one! Just lovely Rakhee! 🙂 xx

    • boxofspice says

      August 16, 2013 at 11:29 am

      Thanks Emilie! Such a lovely compliment.
      As for the fonts… I’m a graphic designer, so I guess fonts are my life! 🙂

Trackbacks

  1. » My Writing Process – A Blog Tour Lemony Thyme says:
    June 11, 2014 at 12:19 am

    […] ingredients and paints a masterpiece.” That was my comment when I first saw Rakhee’s Watercress + Sugar Snaps with Raspberry Sesame Dressing + Ginger Wild Rice recipe.  Every one of her photographs from that point forward has moved me like a fine painting.  […]

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Hi my name is Rakhee! I’m Indian, lived in the US and then moved to The Netherlands (hence the sari clad lady on the bike!) I am a graphic designer/ photographer and boxofspice is the space where I bring the two together. [Read more...]

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Garlic is a precious and loved spice in my kitchen Garlic is a precious and loved spice in my kitchen. My kid actually digs her nose to savor its aroma when I cook with it. Indian food wouldn't be what it is for me without it. And what a ton of health benefits. Our ancestors knew their stuff. See my stories for some benefits that worked for me.
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Finally after nearly 5 years of being away I'm goi Finally after nearly 5 years of being away I'm going home to India this summer. Just can't wait. I mean I'm going to drown myself in dal 🤣. 
Do you ever get sick of your own cooking? I know I am! This is arhar dal, the simplest and the best comfort food ever.. 
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It's been a while and so many of you have been so It's been a while and so many of you have been so kind to constantly ask me what's up. I think I owe you all some answers. My health has been up and down. Don't know if it's serious or not yet 😊 and an existential crisis continues. Well to be fair I've been in one for 30 years 🤣.
I've missed being here (the honest connections) and then again not (the intense superficiality). At my age the competition is too much (been there done that) and the blatant discrimination too much to handle. 
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Right now I'm charging up... it's taking the longest... must be my old bones needing all that power!
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I spend my time cooking old favorites though, for people in my life that just don't want anything else haha. So here is a plum galette because they are in season and so delicious. I made it few days ago and it was gone the same day. 💕
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Much love - Rakhee
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