For the salad
½ cup of black rice (I had the glutinous one)
½ small brown onion, peeled and finely diced
10 mushrooms, sliced (your choice of mushrooms)
3 tbsp of well washed and finely sliced coriander roots
1 handful of washed and roughly chopped coriander leaves
1 handful of fresh basil leaves, washed and gently sliced (as they bruise)
1 handful fresh spinach, well washed to avoid grit
For the dressing:
1 tsp of soy sauce (or tamari for a gluten free option)
dash of sesame oil
½ tsp of fresh lime juice
¼ tsp of minced ginger
1tsp of agave (if you don’t have agave use sugar but add ½ teaspoon and taste again before adding more)
oil for cooking
1 large clove garlic, peeled and minced
For the garnish
1 small red chilli, cut in half lengthwise. Remove the seeds and finely slice.
2 handfuls of roasted peanuts (if you have raw peanuts you can roast them in a hot pan for a minute or 2)
#optional~ a handful of fried noodles
Rinse the rice under cold water. Put it in a pot of water, bring it to the boil and simmer until the rice is tender. Mine took about 30 – 40 minutes. Drain and set aside.
Heat a good splodge of oil in a small pan and cook the onion until it caramelizes. 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 some draining paper. Set aside
Make the dressing. Place all the dressing ingredients in a bowl and whisk.
Add the cooked rice and all the salad ingredient to the dressing and mix everything together.
Give the rice a good stir when you go to serve it. Sprinkle with the finely sliced chilli. Finally top it with the noodles and nuts, just as you are about to serve, so that they remain super crunchy.
Serve warm or cold.
Servings: 2 lunch size serves or serve as a side with other dishes.
Time: 15 minutes preparation. 30-40 minutes of cooking time.