Here's Julie's Beetroot, Black Rice & Pear Wrap recipe as featured online for Country Homes & Interiors to celebrate National Picnic Week!
4 wholewheat tortillas
2 large romaine lettuce leaves, torn in half
1 large pear, grated
For the beetroot paste
2 cooked beetroots, roughly chopped
1 garlic clove, crushed
Small handful of fresh coriander
Small handful of fresh flat-leaf parsley
1 teaspoon coconut oil
2 teaspoons apple cider vinegar
For the black rice
100g black rice
½ teaspoon caraway seeds
Finely grated zest and juice of ½ lime
35g flaked almonds, toasted
1. To make the beetroot paste, throw everything into a food processor, add a pinch of sea salt to taste, and blitz until a lovely paste has formed. Transfer to a bowl for later.
2. To make the black rice, put the 240ml water in a saucepan and bring to the boil. Add the rice, caraway seeds and a pinch of sea salt. Reduce the heat to low, cover and leave to simmer for 20–25 minutes, or until all the water is absorbed, then leave to cool. Once cooled, transfer the rice to a bowl and add the lime zest and juice, sultanas and almonds. Stir well.
3. Place 2 tablespoons of the beetroot paste in the middle of each tortilla and cover with one of the lettuce leaf halves. Top with a couple of heaped spoonfuls of the black rice filling. Sprinkle with the grated pear and fold or roll the tortillas to create a wrap.
Recipe taken from Superfoods by Julie Montagu. Available online for £18.99 at www.juliemontagu.com