Black Rice with Seedy Gomashio

Name: Black Rice with Seedy Gomashio
Yield: Serves 8–10
Ingredients: 20 g Italian parsley, chopped; salt and pepper to taste; 4 tbsp gomashio (1 cup sesame seeds toasted in a dry pan with 1 tsp flaked sea salt); salt and pepper to taste; 4 tbsp gomashio (1 cup sesame seeds toasted in a dry pan with 1 tsp flaked sea salt); 4 tbsp gomashio (1 cup sesame seeds toasted in a dry pan with 1 tsp flaked sea salt); 200 g mixed seeds (pumpkin, sunflower, linseeds, chia seeds); 2 tbsp coconut oil; 200 g mixed seeds (pumpkin, sunflower, linseeds, chia seeds); 200 g mixed seeds (pumpkin, sunflower, linseeds, chia seeds); 400 g black rice; 200 g mixed seeds (pumpkin, sunflower, linseeds, chia seeds)

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

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 black rice
200 g mixed seeds (pumpkin, sunflower, linseeds

Main course
Gluten-free
Vegetarian

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