BLACK WILD RICE AND BROWN BASMATI SALAD
After the excesses of the festive period it’s back to eating more moderate and healthy.
Asian chicken with Hoisin paste, black wild rice and brown basmati salad, baby asparagus and cauliflower with cheese sauce.
The rice salad is a sure winner. Low GI and high on fibre.
- 1 cup of rice (I used the bit of black rice I had left and topped up with brown basmati) Instead of brown basmati you can use Old Mill Stream brown rice. It was about a third black rice.
- 2 chicken stock cubes
- 2 cups boiling water
- small red onion
- handful of baby rosa (or cherry tomatoes)
- balsamic salad dressing
Dissolve the stock cubes in the boiling water.
Get the rice in the stock to boiling point then turn down the heat to a steady simmer until the rice is cooked.
You might have to add a bit more water. The rice won’t be soft like normal rice as it’s got more crunch, fibre and texture to it.
Turn out into a dish to cool down while slicing the onion thinly and cutting the tomatoes in half.
Stir through as much of the balsamic salad dressing as you prefer and add the tomatoes and onion.
Serve with any meat, chicken or fish (even braaivleis).
Note:
Next time I will add fresh mushrooms marinated in the balsamic dressing before the time.
I would imagine this salad would keep a few days in the fridge.
Recipe and photo: Elsabie Templeton
