Black and Basmati Rice Salad

With Wild Mushrooms, Cashew Nuts, Crispy Onions and Herbs

This protein-packed rice salad is perfect as a dinner party side dish or a wholesome vegetarian main

Serves 4

The Miele freestanding steam oven is a convenient solution for home chefs who wish to enjoy professional-standard steam cooking, but do not have the room for a built in model. Steam cooking offers many benefits, including retaining the texture, colour, flavour and nutritional content of food, which can be lost when traditional boiling methods are used. Rice is a wonderful example of a food that can be greatly enhanced when cooked with steam. This delicious recipe is full of bite, with subtle herb flavours bringing out the earthy, distinctive qualities of the wild mushrooms; a delicacy we are lucky to have in abundance here in the UK.

Ingredients

100g black rice

100g basmati rice

2 tbsp rapeseed oil

2 tbsp unsalted butter

2 garlic cloves, finely chopped

350g wild mushroom selection, roughly sliced

Vegetable oil

1 red onion, very thinly sliced into rings

Small bunch of dill, chopped

Small bunch of parsley, chopped

Small handful of rocket leaves

100g cashew nuts, toasted

1 lemon, zest and juice

Salt and pepper

  1. Place the black rice in a solid steam container and add enough boiling water to cover by 1cm extra above.
  2. Slide the container into the Miele freestanding steam oven and steam for 25 minutes at 100°C.
  3. When the time has elapsed, place the basmati rice in another solid steam container, cover with boiling water once again, and steam alongside the black rice for 13 minutes at 100°C.
  4. In the meantime, heat up the rapeseed oil, butter and garlic in a frying pan and when the garlic is golden, add the wild mushrooms and fry very quickly to retain some of the bite.
  5. Heat up the vegetable oil in a medium sized saucepan and when the oil reaches 180°C (you can use a thermometer for this), deep fry the onion rings for 1 minute or until golden and crispy. Drain on kitchen paper.
  6. To serve, mix the rice with the mushrooms, lemon zest and juice, herbs and cashew nuts, then top with the crispy onions.

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