Forbidden Rice Salad with Sesame and Kale
Forbidden Rice Salad with Sesame and Kale
Ingrediënten
- 1 cup forbidden rice or black rice
- 7 ounces cavolo nero
- 14 ounces red or green cabbage
- 14 ounces carrots grated
- 2 avocados
- Juice of ½ a lime
For the dressing:
- 5 tablespoons fresh lime juice about 3 to 4 limes
- 1 tablespoon toasted sesame oil
- 2 tablespoons tamari
- ½ cup olive oil
- ¼ cup toasted sesame seeds
- 2 garlic cloves minced
- ½ jalapeño pepper ribs removed, minced
Servings: 8 for lunch or 12 as a side salad
Instructies
- Place the forbidden rice and 1½ cups of water in a medium-sized saucepan.
- Bring to a boil, then cover with a well-fitting lid and simmer for 35 to 40 minutes, stirring occasionally.
- Ensure the rice isn’t sticking to the pan by adding a bit more water if needed.
- Once cooked, drain the rice in a sieve and rinse with boiling water to remove excess starch.
- Spread it out on a plate to cool completely.
- While the rice is cooking, remove the tough stalks from the cavolo nero and discard them.
- Finely shred the leaves and place them in a large mixing bowl.
- Use a mandolin to very finely shred the cabbage, if available, and add it to the mixing bowl with the grated carrots.
- In a separate bowl, mix together the dressing ingredients: fresh lime juice, toasted sesame oil, tamari, olive oil, toasted sesame seeds, minced garlic, and minced jalapeño pepper.
- Add the cooled rice to the shredded vegetables and pour the dressing over them.
- Mix everything together.
- Halve, stone, and peel the avocados.
- Cut them into thin slices and squeeze half a lime over them to prevent discoloration.
Notes / Tips / Wine Advice:
Pile the salad onto one or two large platters, then scatter the avocado slices on top, ready for serving.
Enjoy your Forbidden Rice Salad with Sesame and Kale!
