Black Rice Salad with Ginger, Orange, Almonds and Mint

Black-rice.jpg

Time with the family is great for me as I get to share the cooking with my vegetarian Dad. This is a great dish he introduced me to, by Sophie Zalokae,  which is healthy and full of bursts of flavors. I always use organic when possible.

Ingredients serves 6

  • 2 cups of Black Rice
  • 1 tsp of sea salt
  • 3 1/2 cups of water
  • pinch of saffron
  • 1/4 cup of hot water
  • 1 tbsp of cumin seeds
  • 3 tbsp olive oil
  • 1/2 tsp turmeric
  • 4 fresh bay leaves
  • 1 cinnamon stick
  • 2 small red onions, peeled and thickly sliced
  • zest and juice of one orange
  • 1/3 cup of ginger finely chopped
  • 1/2 cup dried cranberries or currants
  • 2 medium carrots, peeled and grated
  • 1 cup dry-roasted almonds, roughly chopped
  • 1 lemon, juiced

Method

Place the rice, salt and water in a saucepan and simmer gently for 20-30 minutes until tender. Spread out on tray to cool.

Place the saffron in the hot water. In the large frying pan, gently toast the cumin seeds in the olive oil and then add the turmeric, bay leaves and cinnamon stick. Stir and gently fry for another minute until fragrant.

Add the red onion, orange zest and ginger and cook until the onion softens and caramelizes. Add the saffron "tea", dried cranberries or currants and orange juice and simmer until the liquid has almost evaporated. Leave to cool

Stir in the onion mixture, grated carrot, almonds, lemon juice and most of the mint through the rice and serve with the remaining mint on top.