BLACK RICE SALAD WITH GREENS
Black rice has a mild nutty taste which has been enhanced here with the pine nut dressing. When cooked it has a purple hue, pairing brilliantly with whatever green vegetables you are adding to it. For a more complete meal, try crumbling over some feta or serve with pan-fried haloumi slices.
Cook the rice according to packet directions.
While it is cooking, use a mortar and pestle to mash the pine nuts and garlic to a coarse paste, then add the honey, lemon zest and juice and olive oil.
Drain the rice well, and while still warm toss with ¾ of the dressing.
If using asparagus, sweet stem broccoli or green beans, slice on the diagonal.
Blanch the vegetables separately until crisp tender, drain and cool in iced water then drain and dry.
Toss with the remaining dressing and toss through the rice along with the herbs.
Can be served warm or at room temperature.
The asparagus season is short – from October to December
½ cup black Jasberry rice
½ cup toasted pine nuts
1 clove garlic
1 tsp Big Dals honey
grated zest and juice 1 lemon
3 Tbsp extra virgin olive oil
500g green vegetables such as green beans, asparagus, snow peas, edamame, peas, broccolini etc
1 cup parsley, basil, dill, chives, or mint leaves, roughly chopped