1 large carrot (or 2 medium) grated or julienned with a mandolin
1 small spinach onion thinly sliced
1 cup chopped coriander
½ cup chopped spring onion
½ cup raisins
¼ cup sunflower seeds (or preferred seeds)
¼ cup chopped almonds (or preferred seeds for nut free version)
For the dressing:
¼ cup olive oil
2 tbsp lime juice
2 tbsp tamari
½ tsp sea salt
½ tsp black pepper
Instructions
Method:
Cook rice as per instructions on packet and allow to cool
While rice is cooling, julienne carrots using a mandolin or zoodle grater (a standard grater will work but won't give the nice crunchy texture) and place in large mixing bowl
Thinly slice Spanish onion and add to bowl
Reserve 1 tbsp of seeds and almonds then add the rest to bowl
Add cooled rice to bowl
Mix dressing ingredients and add to bowl, mixing well
Reserve 2 tbsp of fresh coriander and spring onion then add the rest to the bowl and gently mix through
Plate rice salad and garnish with reserved herbs, almonds and seeds
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/wild-black-rice-salad/