Ingredients
- Thai black rice 250g
- SpinneysFOOD Bottled Drinking Water 500ml
- Ottogi Seaweed 20g
- Fresh ginger 5cm piece
- SpinneysFOOD White Sesame Seeds 2 tsp
- Soya sauce 2 tbsp
- Rice vinegar 2 tbsp
- Lime juice 1 tbsp
- SpinneysFOOD Honey or Maple Syrup 2 tsp
- Sesame oil 1 tsp
- Carrot 1
- Spring onions 2
- Podded edamame beans 200g
Nutrition (Per serving)
- Calories 238
- Fat 10.2g
- Saturates 0.6g
- Protein 12.9g
- Carbs 24.8g
- Sugars 5.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Ottogi seaweed and edamame black rice
Japanese 15 Mins Prep · 30 Mins Cook
- Place the black rice, water and seaweed in a large saucepan and place over a high heat. Cover and bring to the boil. As soon as the water boils, reduce to a low heat and continue to cook until all the water is absorbed – approx. 25-30 minutes. Allow to cool then place in a large bowl.
- Peel and finely grate the ginger.
- Combine the sesame, ginger, soya sauce, vinegar, lime juice, honey and sesame oil in a bowl then drizzle over the rice.
- Julienne the carrot and chop the spring onions. Divide the rice between 4 bowls. Arrange the edamame, carrot and spring onions on top.
- Serve with extra dressing on the side.