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)
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.