Recipe

Black Rice Bowl

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Black Rice Bowl

Black rice with Swiss chard and carrot ribbons, coated in a honey dressing, topped with crispy bacon.


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Ingredients to serve 2

  • ½ x lemon – zest & juice
  • ¾ cup x black rice
  • 200g x homestyle bacon
  • 1 clove x garlic – peel, grate finely & chop
  • ⅛ tsp x cinnamon
  • ½ sachet x honey
  • 100g x Swiss chard – discard stalks, slice thinly
  • 1 x carrots – peel & slice into ribbons with potato peeler
  • 3g x fresh coriander – remove leaves, discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 1½ cups x black rice
  • 400g x homestyle bacon
  • 1 clove x garlic – peel, grate finely & chop
  • ¼ tsp x cinnamon
  • 1 sachet x honey
  • 200g x Swiss chard – discard stalks, slice thinly
  • 2 x carrots – peel & slice into ribbons with potato peeler
  • 5g x fresh coriander – remove leaves, discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Black rice: Place a pot on medium-high heat and add boiling water with a pinch of salt. Add the black rice and boil gently for 15-20 minutes until cooked but still slightly chewy. Drain and rinse with cold water.

Step 4

Bacon: Place a pan on medium-high heat and add a drizzle of olive oil. Lay the bacon slices down in the pan and cook for 1½ - 2 minutes a side until golden and crispy. Remove and drain on paper towels.

Step 5

Dressing: Mix together the garlic, lemon zest, HALF the lemon juice, cinnamon, honey and slowly whisk in the olive oil (1 tbsp for 4; ½ tbsp for 2). Add more lemon juice to taste.

Step 6

Salad: Combine the Swiss chard and carrot ribbons with the rice, add the dressing and mix through. Season to taste.

Step 7

Serve the salad topped with the crispy bacon and fresh coriander.

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