I am fairly new to black rice but I’m already a fan, it has so much flavour and makes amazing salads.
Leftovers from dinner go into the boys lunches as a wrap filling with a little leftover chicken or pork.
Serves 10.
Ingredients
200g black rice
500mls water
3 spring onions, sliced finely
250g snow peas, cut into pieces no larger than 1cm
1/2 a head of broccoli, tiny florets broken off, stalks chopped very finely
2 eggs, hard boiled, grated
3 tablespoons sesame oil
3 tablespoons black rice vinegar
1 tablespoon gluten free soy sauce
2 tablespoons sesame seeds
Method
Wash the rice and tip into a pan with a well fitting lid.
Add the water, cover and bring up to the boil.
Allow to simmer, covered for 35minutes. Leave the lid on and allow the rice to cool in the pan.
Once the rice has cooled, run it under some cold water and set aside to drain.
In a small bowl, whisk the sesame oil, vinegar and soy sauce. Check the flavour, you may prefer a little more soy.
In a large bowl combine the salad ingredients and pour over the dressing, stir well through and allow it to sit to develop the flavours for two hours before serving.
Looks very healthy!
Thanks Chris! 🙂 Ros
This looks great the colour is gorgeous!
Thanks bakingwifemodernlife, that’s very kind of you! 🙂 Ros
Ooh! I just discovered a packet of black rice lurking in the back of my pantry and was trying to work out what I could make with it that wasn’t pudding…
Thanks for the solution.
S
My absolute pleasure Sharon! 🙂 Ros
Looks delicious!
Thanks Bacon and Brussels! 🙂 Ros
Delicious! we love different rices too – the kids especially love the coral rice and purple jasmine…
My boys are the same Beck! 🙂 Ros
I love forbidden rice! Looks great.
Thanks Joyce, I’m a bit of a fan too! 🙂 Ros