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.
200g black rice
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
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.