I just love the colours and flavours of this easy recipe.
Difficulty – easy
Preparation time – 30 minutes
1 C Chinese black rice
2 C salted water
30 g chives, finely chopped
30 g sunflower seeds, toasted
2 T preserved ginger
1 wheel of feta, crumbed
¼ C mild peppadews, roughly chopped
4 T good quality olive oil
Maldon salt to season
Cover the rice with the salted water and bring to the boil. Turn the heat down and simmer until cooked. Drain, rinse in cold water and set aside.
In a heavy-bottomed pan, toast the sunflower seeds in a little olive oil. Set aside to cool.
Mix the chives, preserved ginger and peppadews with the olive oil in a bowl and season. Add the rice and toss.
Place the rice mixture onto a platter and top with the sunflower seeds and feta.
Click here for more ginger recipes...