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Roasted swede with white rice and teriyaki sauce
Serves 1 Starters and mains
Ingredients
- 60g short white rice
- 1tbsp olive oil
- 1–2 slices of swede, around 2.5cm thick
- 1tbsp vegetable oil
For the sauce
- 2tbsp soy sauce
- 1tbsp toasted sesame oil
- 2tbsp fresh orange juice
- 1tsp brown sugar
- 2 garlic cloves, crushed
- 1tsp grated fresh ginger
- 1tbsp vegetable oil
For the topping
- sprinkle toasted sesame seeds
- 1 spring onion, finely chopped
Method
Put the sauce ingredients in a blender and blend until completely smooth.
Preheat the oven to 200C/ 180C F/Gas 6. Line a baking tray with baking paper.
Put the rice in a saucepan with 180ml water, stir through the olive oil and a pinch of salt and bring to the boil. Reduce the heat, cover with a lid and simmer for 20 minutes.
Meanwhile, put the swede slice/s on the prepared baking tray, drizzle the vegetable oil over, bake in the oven for 20–30 minutes until soft and golden but still quite firm, then remove. Heat 2tbsp of the sauce in a frying pan, add the swede and cook for 1–2 minutes on each side until golden and tender.
Spoon the rice on to a plate along with the sauce, or mould into a roll or round, if you like. Arrange the swede alongside and scatter the toppings over the plate to serve.
This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.
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