Black Rice with Sprouts and Peanuts
1 packet of Riso Gallo Venere Black Rice
3tbs groundnut oil
3cm piece ginger, peeled and julienned
2 cloves garlic, peeled and thinly sliced
2 red chillies, seeded and finely sliced
55g peanut, skin on
1 tbsp toasted sesame seeds
500 g Brussel sprouts, trimmed and cut in half lengthways
Lucy’s Ginger and Sesame Dressing
- Cook the rice to packet instructions and keep warm.
- Heat the groundnut oil in a large non-stick frying pan over medium heat. Add ginger, garlic and chilli and fry for 2 minutes. Add the peanuts and fry for a further 3 minutes until everything is golden brown and crisp. Transfer to a small plate with a slotted spoon keeping the oil in the pan. Mix the sesame seeds and a pinch of salt into the peanut mix.
- Return pan to a high heat, add the sprouts and a pinch of salt. Fry for 6 - 8 minutes stirring often or until the sprouts are dark golden brown and crisp. Removed from the heat and stir in 3 - 4 tbs of dressing.
- Stir another 2 tbs of dressing into the rice and then spoon onto a large shallow bowl and top with the sprouts. Squeeze mover the juice of the lime and sprinkle over the coriander. Top with the crisp chilli and peanuts.