|Prep time||15 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.