The weather in Brisbane is getting warm. I start carving for salads. I have been loving black rice lately. So I thought I might put them together to have a nice light dish for lunch.

Black rice is rich in antioxidants, high in iron and fiber. I found it’s really filling and healthy. Good for my blood sugar level too.

How to cook black rice? I wash and soak the rice in the water overnight. The next morning, I cook it in my rick cooker. If you don’t have a rick cooker, you can cook 1 cup of black rice with two cups of water/stock in a deep sauce pan. Bring is to boil, reduce the heat, leave it to simmer until all the liquid is gone.

Let it cool in the pot. At lunch time, I just mix it with some fresh vegetables I have in the kitchen. Quick and easy!

Makes 2

INGREDIENTS

• 1/2 cup cooked black rice
• 1/2 onion – diced
• 30 g baby rocket
• 1/2 capsicum – diced
• 1/2 preserved lemon (optional)
• 5-6 cherry tomatoes
• 1 tablespoon finely chopped parsley

Dressing:

• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 tsp paprika
• fresh grounded black pepper

 

INSTRUCTIONS:

1. For the preserved lemon, remove the pulp, membrane and discard them. Rinse the rind well and pat dry with kitchen paper towel. Cut into strips.
2. Dice the onion, capsicum and cut each cheery tomatoes in four.
3. Put all the vegetable ingredients in a salad bowl with the black rice.
4. Mix the olive oil, soy sauce, lemon juice, paprika and black pepper in a small bowl.
5. Pour the dressing over the salad and toss the salad well.
6. Enjoy!!