celery root chips with herbed brown rice and pressed salad

After a hiatus, here is my first attempt at detailing the contents of a whole breakfast. It took about 30 minutes to prepare. I started with leftover brown rice and leftover pressed salad. I made the celery root chips in 15 minutes. I chopped and sautéed some herbs to which I added the leftover rice. 

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serves 2

INgredients

For the chips

1 medium sized celery root

1 Tablespoon grape seed oil

½ teaspoon coarse sea salt

For the herbed rice

1 ½ cups cooked short grain brown rice

1 sage leaf

1-2 fresh leaves of each of the following: spearmint, lemon mint, lovage, oregano, dill, cilantro

3-4 sprigs fresh thyme

1 chive

1 Tablespoon EVOO

For the pressed salad   recipe:  

1 cup leftover pressed salad made from green and red cabbage and red kale with a lemon tahini dressing. See this similar recipe.

Process  For the chips: Slice the celery root in half.

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Remove its tough, knobby outer skin. Slice the half into very thin half-moon shapes.

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Slice the other half similarly. Heat a cast iron or stainless steel skillet on a medium flame for about 30 seconds. Add the grape seed oil and allow it to heat up for another 20-30 seconds. Drop the crescent-shaped celery root pieces into the pan, one at a time until the bottom of the pan is covered with one layer of celery root chips.

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When the edges begin to turn a light brown color, turn it over. The chip should be a golden brown color – not burnt. As each one is done, remove it from the pan and dredge it on a brown paper bag (note: be sure there are no artificial/chemical dyes used on the paper bag).

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Sprinkle a small amount of sea salt on top.

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Serve.

For the rice: Wash each of the herbs well. Chop each herb into tiny pieces and set aside.

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Note: reserve a small sprig of thyme for a garnish. Heat a cast iron or stainless steel skillet for about 20 seconds. Add the olive oil and then the herbs, beginning with the chives and scallions, then adding the oregano, sage, thyme, dill and cilantro. Add the two varieties of mint last.

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Use cooking chopsticks to integrate the herbs in the pan. When the herbs are wilted, add the brown rice to the pan and mix the herbs in with the rice.

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Turn the rice so each of the grains is exposed to the heat of the pan; this should take about 3 to 5 minutes. Remove rice from pan and serve on individual plates garnished with a sprig of thyme.

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©Nancy Wolfson-Moche 2014