SALAD DAYS ARE HERE, AGAIN!
AS TEMPERATURES SOAR, FILL UP YOUR PLATES WITH COOL AND COLOURFUL SALADS ON A HOT SUMMER AFTERNOON!
CRUNCHY BLACK RICE SALAD
INGREDIENTS for the salad ½ cup of black rice ½ onion, peeled and finely chopped 10 mushrooms, sliced (optional) Handful of coriander leaves, chopped Handful of fresh basil leaves, gently sliced (as they bruise) 1 ear of corn, shucked for the dressing 1 tbsp of soy sauce Dash of sesame oil ½ tbsp of fresh lime juice ¼ tsp of minced ginger 1 tsp of sugar Oil for cooking 1 large clove garlic, peeled and minced for the garnish 1 red chilli, cut in half lengthwise. Remove the seeds and finely slice Handful roasted peanuts
METHOD Rinse the rice under cold water. Put it in a pot of water, bring it to a boil and simmer until the rice is tender.
Heat the oil in a small pan and cook the onion until it caramelises. Add the mushrooms and cook till they are softened and coloured. Pull the mushroom and onions out of the pan with some tongs and place them on a draining paper. Set aside.
To prepare the dressing, combine all the dressing ingredients in a bowl and whisk.
Add the cooked black rice and all the salad ingredient to the dressing and mix everything together.
Give the rice a good stir. Sprinkle with the finely sliced chilli.
Finally top it up with nuts, just as you are about to serve, so that they remain super crunchy. Serve warm or cold.