A warm black rice salad tossed with tamarind-soy dressing, green beans, cherry tomatoes, edamame and cashews.
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| prepBring a large pan of water to a boil, then cock a lid over the top | |||
| 75 ml neutral oil | Mix oil, garlic, soy, tamarind, sugar & sambal | Cook green beans , add to dressing | Toss rice, tomatoes, edamame, cashews & coriander |
| 2 garlic cloves, peeled and minced | |||
| 67 ml light soy sauce | |||
| 23 ml tamarind paste | |||
| 12 g dark brown sugar | |||
| 8 ml sambal oelek | |||
| 200 g fine green beans, topped | |||
| 350 g black venus rice | Cook rice according to packet, drain & rinse | ||
| 350 g cherry tomatoes, halved | |||
| 100 g frozen shelled edamame beans, defrosted | |||
| 60 g roasted unsalted cashews, roughly chopped | |||
| 40 g fresh coriander, chopped | |||
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