Red Rice with Red Onion, Miso, Mint & Pickled Grapes

Name: Red Rice with Red Onion, Miso, Mint & Pickled Grapes
Yield: Serves 8–10
Ingredients: 1 cup pickled red or green grapes, sliced (see recipe); black pepper to taste; 4–6 medium radishes, finely sliced; 1 cup pickled red or green grapes, sliced (see recipe); 2 cooked medium beetroots, julienned; 40 g mint leaves, finely snipped, plus a few picked leaves for garnish; ½ cup Sesame Miso Dressing; 2 cooked medium beetroots, julienned; ¼ cup sliced almonds or sunflower seeds, toasted (optional); ¼ cup sliced almonds or sunflower seeds, toasted (optional); 5 cm ginger, peeled and finely julienned; 1 tsp ground coriander; ¼ tsp Chinese 5 spice; ¼ tsp Chinese 5 spice; 4 cups beetroot or radish leaves or both, or any greens you have to hand (rainbow chard, spinach), thoroughly washed and very roughly chopped; 4 cups beetroot or radish leaves or both, or any greens you have to hand (rainbow chard, spinach), thoroughly washed and very roughly chopped; 4 cups beetroot or radish leaves or both, or any greens you have to hand (rainbow chard, spinach), thoroughly washed and very roughly chopped; 4 cups beetroot or radish leaves or both, or any greens you have to hand (rainbow chard, spinach), thoroughly washed and very roughly chopped; 2 cups of cooked red rice; 3 tbsp sushi vinegar; salt and white pepper to taste; salt and white pepper to taste; 3 tbsp vegetable oil; 2 medium red onions, finely sliced; 5 cm ginger, peeled and finely julienned

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Set a Table

By Karen Dudley

Published 2018

About

Reconnaissance incursions into The Kitchen cold room produced this salad – a fearless dive into your own fridge might produce similar results. The possibilities are endless! Offer this salad in little bowls as a starter or as an accompaniment to chicken or an oil-rich grilled fish.

Ingredients

2 cups of cooked red rice
3 tbsp sushi vinegar
salt and white pepper to t

Main course
Starter
Gluten-free
Vegan

Method

In a large mixing bowl, season the cooked red rice with sushi vinegar, salt and white pepper.

In a large, heavy-bottomed pan, fry the red onions in 2 tablespoons of vegetable oil over medium-high heat, adding a pi