Forbidden Rice Salad

You will need

For the salad:

300g black venus rice
1.5 tbsps rapeseed oil
200g Tenderstem® broccoli
150g mangetout
1/4 (around 200g) shredded red cabbage
150g mixed radishes, topped, tailed and thinly sliced
150g defrosted edamame beans
1 avocado, cut into wedges at the last minute

For the dressing:

60g cashews
1cm peeled and roughly chopped ginger
3½  tbsp white miso
2 tbsp rapeseed Oil


1. Place the rice in a large pan, cover with plenty of water and bring to a boil. Once boiling, turn the heat down to a simmer and cook for 18 minutes until tender. Drain, using a sieve then place the sieve over the saucepan, cover with a tea-towel and leave to one side.

2. Next, make the dressing. Place all the ingredients for the dressing in a blender with 100ml of water and blend. Leave to one side. Taste and adjust the salt, lemon or miso as you wish.

3. For the vegetables, heat 1½ tablespoons of rapeseed oil in a large frying pan over a medium to high heat. Once hot add the Tenderstem® broccoli and cook for 2 minutes. Then add a splash of water (around 3 tablespoons), toss and cover with the lid. Cook for 5 minutes or until tender, then transfer to a plate. Add another drizzle of oil to the pan and when hot add the mangetout. Cook for a couple of minutes until nicely blistered then add to the plate.

4. To assemble the salad, place the cooked rice in a large serving bowl. Layer over the red cabbage, Tenderstem® broccoli and mangetout, followed by the raw radishes, edamame and avocado. Drizzle over the dressing, mix and serve.

Recipe courtesy of Tenderstem®