​METHOD:
 

1. Thinly slice onions
    

2. 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.
    

3. 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.
    

4. Grate carrot(s)
    

5. 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.
    

6. 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.
    

7. Chop walnuts and mix dressing.
    

8. Mix all the ingredients, since salt is added when individuals ingredients are cooked please adjust taste before serving.

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