METHOD
Black rice
To cook the black rice, soak two cups of black rice overnight in filtered water.
When ready to cook, add one tbsp coconut oil to a small saucepan. Add the leek and garlic and cook slowly for 5 mins.
Rinse the rice really well then toss into the pan for a minute. Add 4 cups of fresh water and one piece of kombu. Bring to a boil, then simmer for 35 mins.
In the meantime, create your dressing…
Miso vinaigrette
Blend the above ingredients.
Then stream in 3/4 cup olive oil
Sautéed greens
Wash all the vegetables and prepare. Put the oil in a pan on the heat and warm. Once warm, toss in the broccoli and asparagus, add 1 tbsp of water, which will help to lightly steam the vegetables. At this point add the chard and peas. Cook for one minute and then add salt and chilli flakes.
Toasted seeds
One cup pumpkin seeds One nori sheet, shredded.
Add the seeds and nori to a warm frying pan and lightly toast.
To serve, lay the rice at the bottom of the bowl, top with sizzling greens, a sprinkle of dressing and a scatter of your toasted seeds.
Serve with your favourite kimchi for an extra brain boost.