Orange and Black Rice Salad

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I absolutely love black rice. It has the best chewy texture and is so perfect for hearty summer salads. This dish is perfect for a barbecue or picnic as it travels so well and lasts for a few days in the fridge. I love adding citrus to almost anything - in this particular dish, the oranges (and sultanas) work perfectly to give a bit of sweetness. Cashews add a perfect crunch, as well as boosting the protein and good fat content.
Oranges vary a lot in sweetness so I have included the option to add a little maple syrup to sweeten it more if you prefer, but I usually find that it works perfectly without!
Ingredients (serves 2)
160g of wild black rice
80g of cashews
2 oranges
80g of raisins
optional: 2 tsp of maple syrup
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Start by boiling the rice in a medium pan of water. This will take about 30 minutes to cook (check the packet).
While it is boiling, prepare the oranges. Slice the skin off one orange and cut it into thin slices. Then quarter each of the slices to make bite sized pieces. Juice the second orange and place the cup to one side.
Once the rice is almost done, add the raisins for a few minutes so that they soften.
Then drain the rice and allow to cool. You can run cold water through it if you are in a hurry!
Then add the orange pieces, orange juice, and cashews, string well. Once everything is thoroughly mixed in, the salad is ready to serve!
Salads, SidesAnnie Clarke