BLACK RICE SALAD
INGREDIENTS:
150g. BLACK RICE
150g. GRATED CARROT (one big carrot)
1. ONION
1 CLOVE OF GARLIC
7-10 BUTTON MUSHROOMS
150g SNAP PEAS
50g CHOPPED WALNUTS
3tbsp OLIVE OIL
DRESSING:
1tbsp LEMON JUICE
1tbsp HONEY
1tbsp BALSAMIC VINEGAR
SALT AND PEPPER

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Thinly slice onions
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In a frying pan fry onion with 2tbsp of olive oil and chopped garlic over low medium heat until they become caramelised, will take about 20 minutes.
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In meantime cook black rice, place rice in a small heavy pot with lid, add water about 5mm above the rice and add a pinch of salt. Put the pot on high heat without a lid until the water starts to boil then turn down the heat to the smallest setting and place the lid on for 15 minutes.
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Grate carrot(s)
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Fry sliced mushroom with olive oil and a pinch of salt on high heat till nice and brown. Mushroom need to fry quickly over the high heat to avoid it becoming watery.
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Cook snap peas in boiling water. I used snap peas this time but you can use parsley, green peas or anything green to make the salad more colourful.
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Chop walnuts and mix dressing.
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Mix all the ingredients, since salt is added when individuals ingredients are cooked please adjust taste before serving.