Recipe for a Black Rice Bowl with Swiss chard and carrot ribbons, coated in a honey dressing and topped with crispy bacon

1 lemon – zest & juice
1 1/2 cups black rice
400g homestyle bacon
1 clove garlic – peel, grate finely & chop
1/4 tsp cinnamon
1 sachet/ 1 tablespoon honey
200g Swiss chard – discard stalks, slice thinly
2 carrots – peel & slice into ribbons with potato peeler
5g fresh coriander – remove leaves, discard stalks
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)

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

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

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.

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.

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.

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

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

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.