Ingredients

100g black rice
1 litre water
½ red pepper
1 tbsp green spring onion leaves, chopped
½ mild red chilli chopped (optional)
1 tsp ginger grated
2 tbsp fresh coriander, chopped
8 cherry tomatoes, quartered
½ lime juiced
1 tbsp fish sauce
½ tsp caster sugar
1 tbsp sesame oil
sea salt and black pepper

Recipe and photograph – Dr Joan Ransley

Fast Black Rice Salad

Method
Place the rice in a saucepan with 1 litre water. Bring to the boil and simmer for 25 minutes.

Drain the rice and place it in a bowl.

Meanwhile grill the pepper until the skin has charred. Allow to cool a little and peel off the skin.

Cut into strips when cool and add to the rice.

Add the remaining ingredients to the rice and mix well.