Salad · Asian

Black rice salad with tomatoes, tamarind and green beans

Name: Black rice salad with tomatoes, tamarind and green beans
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 5 tbsp neutral oil (eg, groundnut, sunflower or rapeseed); 2 garlic cloves peeled and minced; 4.5 tbsp light soy sauce; 1.5 tbsp tamarind paste; 1 tbsp dark brown sugar; 0.5 tbsp sambal oelek; 200g fine green beans topped; 350g black venus rice (AKA black pearl rice); 350g cherry tomatoes halved; 100g frozen shelled edamame beans defrosted; 60g roasted unsalted cashews roughly chopped; 40g fresh coriander chopped

Black rice is sometimes sold as “venus black rice” or “black pearl rice”, and cooking times vary from 20-40 minutes, depending on whether the rice has been par-cooked (you’ll know only by checking the cooking time listed on the packet). Sambal oelek can be bought from Asian supermarkets or online, while tamarind paste can vary, though branded ones available from supermarkets tend to be good – if yours is from an Asian supermarket, however, I’d suggest adding it half a tablespoon at a time only at the end, until the mix tastes right to you

Saved from theguardian.com ↗

Prep: 15 min
Cook: 60 min
Total: 75 min
Serves: 4
Level: Easy

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Method

Bring a large pan of water to a boil, then cock a lid over the top.
Meanwhile, make the dressing: in a large bowl, mix the oil, garlic, soy, tamarind paste, sugar and sambal oelek.
Once the water is boiling, drop in the beans and cook for six to eight minutes, until tender.
Scoop out with a slotted spoon or tongs, shake off the excess water, then tip into the dressing bowl.
Gently pour the rice into the still boiling water, then cook according to the packet instructions, until tender.
Drain, rinse under cold water and drain again well.
Tip the rice into the bean bowl, add the tomatoes, edamame, cashews and coriander, toss to combine, then serve.

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