Black Rice with Sesame, Lime & Coriander

Name: Black Rice with Sesame, Lime & Coriander
Yield: Serves 8
Ingredients: 60 g fresh coriander, roughly chopped; 1½ tsp salt, white pepper; 1½ tsp salt, white pepper; 1 cup pitted dates, chopped; 6 spring onions, peeled and sliced finely on the diagonal; 2 tbsp fish sauce; ¼ cup lime juice; 4 tsp sesame oil; ¼ cup honey; 2 white onions; 6 red onions, cut into chunky wedges; 2 garlic cloves, crushed; 2 tsp cumin seed; 3 cups black rice

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

Many of our regulars come into the shop and ask me expectantly, “That one with the black rice … do you have it today?” This is THAT salad. You can buy the rice from Asian supermarkets.

Ingredients

3 cups black rice
2 white onions
6 red onions, cut into chunky wedges

Fish course
Pescatarian

Method

Boil the black rice in plenty of water until tender, about 40 minutes. Watch during cooking that it does not catch and burn. You might need to add more water. When tender, drain in a colander and rinse with cold water.

While the rice is cooking, sauté the onions in a little oil until they are soft and translucent, about 15 minutes. Add the garlic and cumin seed and cook for a further 3