Black rice salad
Another season, another recipe! It’s 2022, and the summer seems to never end. Therefore, before we dive into autumn, we’re sharing a final end-of-summer favourite. This lukewarm salad is very open to suggestions. The recipe below can be used as an example; you can always add various vegetables of your choice.
At our SUSAN BIJL headquarters, we are very lucky to have Monique prepare lunch for us three times a week. Monique has been an inspiration from the day she arrived, but the main discovery from this recipe has been: ginger syrup! (We use organic Yakso ginger syrup.) This thick, sticky and sweet syrup really creates that extra special touch. Our advice when in doubt: add more!
Black rice salad (lukewarm)
- 300g black rice
- 2 carrots, julienne
- 1/4 of red cabbage, very thinly cut
- 1 red pepper, finely chopped
- 2 spring onions, finely chopped (save some to use as garnish)
- 1 red onion, thinly sliced
- a handful of coriander, chopped (parsley works as well)
- a handful of cashew nuts
- 2 tablespoons sesame seeds
- the juice of 3 limes
- 1 small red chilli pepper, finely chopped
- 1 garlic clove, minced
- 3 cm ginger, grated
- 50 ml ginger syrup
- 4 tbs olive or sunflower oil
Preheat the oven at 180 degrees. Cook the rice according to the backside of the packaging and cool slightly. Roast the cashew nuts on a sheet of baking paper for 5-10 minutes, checking every so often until they are golden and fragrant. Toast the sesame seeds lightly in a frying pan until they start to colour. Combine the dressing ingredients and add salt and pepper to taste. Add the dressing to the lukewarm rice and stir.
Add all the vegetables and fold until it’s mixed.
Lastly, decorate the salad with cashew nuts, sesame seeds, coriander and spring onions.
Note from Monique: taste to check if it needs more ginger syrup!