|Prep Time||40 mins|
|Total Time||1 hour|
1 ½ cups (200g) Basmati rice, uncooked
½ cup (100g) wild black rice, uncooked
2 cups (300g) baby peas, fresh or frozen
3 tbsp. olive oil
1 tbsp. fennel seeds
½ cup (125ml) chicken or veggie stock
1 cup (150g) corn kernels, fresh or frozen
1 garlic clove, crushed
1 small red onion, sliced
½ bunch coriander, chopped
¼ bunch mint, chopped
2 tsp salt
Optional: Crispy shallots
Turmeric, chia and cashew paste
125g roasted cashews
40 ml extra virgin olive oil
1 lemon, juice
10 ml water
1 tbsp. chia seeds
Pinch of salt
On a medium heat, place 1 tbsp. olive oil in a sauce pan. Sauté the rice for 1 minute and then add 3 cups (300ml) of boiling water. Reduce the heat and allow the rice to cook with the lid on for 7-10 minutes until all the water has evaporated. Once this is done stir and set aside.
In another small saucepan place the wild rice and cover with water, allow to cook for 20-30 minutes until tender, and then drain and set aside.
While the rice is cooking make the turmeric, chia and cashew paste. Place all ingredients in a food processor or blender and process until you form a paste.
Heat 2tbsp olive oil in a fry pan. Sauté red onion and garlic for 2 minutes add fennel seeds and continue until fragrant approximately 2 minutes. Add peas and corn kernels and sauté for a further 4 minutes. Add chicken stock and continue to cook on high for 3-5 minutes until most of the stock is reduced.
Add both basmati and wild black rice and cook until warm through. Remove from the heat and add the chopped mint and coriander.
To serve place a generous amount of the turmeric, chia and cashew paste on the bottom and then the warm rice salad on top, garnish with coriander and crispy shallots.