Thai Forbidden Rice Salad

Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Thai Forbidden Rice Salad

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    225 g (8 oz) Thai black rice (also called forbidden rice) 1/2 tsp sambal oelek or hot chilli paste
    Kosher salt and freshly ground black pepper 115 g (4 oz) roasted, unsalted cashews
    2 tbsp tamari 1/2 red pepper, finely chopped
    2 tsp toasted sesame oil 1/2 yellow pepper, finely chopped
    Juice of 1/2 lime 6 spring onions, thinly sliced


    Prep: 10 min Total: 45 min
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    • 1

      Put the rice, 500ml (16fl oz) water, and a pinch of salt in a pan. Bring to a boil, then cover, reduce the heat, and simmer gently until the liquid is absorbed and the rice is tender, about 30 minutes.

    • 2

      Meanwhile, whisk the tamari, sesame oil, lime juice, and sambal oelek or chilli paste together in a salad bowl. Add the cashews, red and yellow peppers, and spring onions.

    • 3

      When the rice is ready, add it to the mixture and toss to coat everything well. Add salt, pepper, and additional sambal oelek or lime juice to taste. Serve warm or at room temperature.

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