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Black Rice with Seedy Gomashio
- Serves
8–10
- Difficulty
Medium
By Karen Dudley
Published 2018
This is a striking and moreish side dish, so very easy to prepare. You may not use all the seeds, but do be generous with them in the rice. Any remaining seeds are fantastic in salads or for a daytime snack.
Ingredients
400 g 200 g
Method
Boil the black rice in plenty of water until cooked, about 30 minutes. Be careful to not let it run dry or its stickiness will surely catch, and your rice will burn. Drain in a colander and rinse with cold water.
In a wide pan over medium-high heat, toast the seeds with the coconut oil. Stir constantly to prevent burning. You’ll know they are done when they look a little golden, smell f
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