- Prepare the rice; you can either soak it overnight for optimal digestion, or simply wash it well 2-3 times, and drain. Place rice in a pot with 2 cups water and a couple pinches of sea salt (add the ghee or coconut oil if you like). Cover with a tight-fitting lid, bring to a boil and reduce to simmer. If you are using soaked rice, check for doneness after 20 minutes, and drain any excess water. Otherwise leave it to cook for 50-60 minutes. The rice should be soft, yet chewy.
- While the rice is cooking, prepare the dressing. Place all ingredients in a jar and shake well. When the rice is finished cooking, place in a large bowl and pour the dressing over while still warm.
- Prepare the vegetables. Toast the sesame seeds in a dry skillet until they pop. Remove from heat. Add vegetables and sesame seeds to the rice. Stir well to combine. Season to taste. Store leftovers in the fridge.
Black Rice Sesame Salad From Sarah Britton at My New Roots this recipe is nice if you make the rice up ahead of time. When you get home from work just pull out the veggies, slice them up and mix with the rice and dressing. Quick, easy and no need to heat up the kitchen. 1 cup uncooked black rice (or brown) sea salt knob of ghee or coconut oil (optional) 1 red pepper, julienned 2 carrots, julienned 5 radishes, sliced into discs 4 green onions or scapes, sliced on the diagonal ½ cup chopped cilantro ¼ cup sesame seeds, toasted Dressing: 1 Tbsp. ginger, minced 2 Tbsp. cold-pressed sesame oil (or olive oil) 2 Tbsp. freshly squeezed lemon juice 1 tsp. tamari ¼ tsp. ground cayenne 1 tsp. liquid honey (or other sweetener) Directions: