Black Rice Salad

• Salad
• uncooked black rice↗1 cup
• salt↗1⁄2 teaspoon
• walnuts↗1⁄2 cup

  (dry roasted and coarsly chopped)

• dried sweetend cranberries↗100 g

  (coarsely chopped)

• small red onion↗1⁄2

  (finely chopped)

• Vinaigrette
• peanut oil3 tablespoons
• sherry wine vinegar↗1 1⁄2 tablespoons
• fresh ginger↗2 teaspoons

  (grated)

• salt↗1⁄4 teaspoon

  (to taste)

• pepper↗1⁄4 teaspoon

  (to taste)

Step-by-step instructions

1. 1

   Rinse the black rice with cold water in a sieve.

2. 2

   Put the drained black rice in a saucepan, pour plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have "a bit of a bite". The Italian black rice that I use doesn't need soaking and is perfect after cooking for 16 - 17 minutes.

3. 3

   Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.

4. 4

   Add the chopped walnuts, cranberries and red onion.

5. 5

   Mix the ingredients for the vinaigrette and pour over the rice salad.

6. 6

   Season the salad to taste with salt and pepper.