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| Eating in with Diana Warrings<br />
Black rice with warm winter greens, roasted<br />
chestnuts and orange dressing<br />
After the Christmas period, we all like to eat healthy meals that are packed<br />
with nutrients but still are delicious. This tasty antioxidant-rich black rice<br />
dish fits the brief nicely; it delivers a good amount of plant based proteins,<br />
minerals, vitamins and fibre. It can be eaten warm or cold, so it is worth<br />
making a bigger batch. You can also top up on proteins by adding a boiled<br />
or poached egg or some leftover chicken (Serves 2)<br />
Image: Diana Warrings<br />
Ingredients<br />
(organic if possible)<br />
300g cavolo nero (1 bunch)<br />
40g samphire (a handful)<br />
100g chestnuts<br />
150g black rice<br />
1 garlic clove – finely sliced<br />
1 organic lemon<br />
5 tbsp olive oil<br />
A pinch of sea salt<br />
For the dressing:<br />
(mix ingredients in a jam jar<br />
and set aside)<br />
Juice of one orange<br />
3-4 tbsp olive oil<br />
1-2 tsp maple syrup<br />
1/2 tsp Dijon mustard<br />
1 tbsp raw apple cider vinegar<br />
A pinch of pepper<br />
26 LOVEEAST<br />
Method<br />
1. Pre-soak the rice for 3-4 hours (or overnight), rinse well and cook<br />
per instructions on the packaging. Once cooked, drain, rinse, add<br />
1 tbsp of olive oil and a pinch of sea salt, mix well and set aside.<br />
Black rice is particularly nutty and keeps a little crunchy even when<br />
cooked.<br />
2. For dry roasting the chestnuts, pre-heat the oven at 200C. To<br />
prepare the nuts for baking, use a sharp small kitchen knife and<br />
carefully cut a small cross into the peel on the flat side. This will<br />
make it easier to peel them later. Spread the chestnuts on a baking<br />
tray and bake for 25-30 minutes until the skin opens at the cross<br />
you cut in and they are tender inside. Remove the peel when they<br />
are still warm, the peel won´t come off as easily once they are cold.<br />
3. In the meantime, place the samphire in a bowl, cover with boiling<br />
water and leave to sit for 5 minutes, then drain and set aside. Do<br />
not add any salt as samphire is naturally very salty. Mix the dressing<br />
by simply putting the ingredients in a jam jar and shaking them<br />
well.<br />
4. Next, rinse the cavolo nero well and roughly chop into bite-size<br />
pieces. Bring well-salted water to a boil, add the cavolo nero pieces<br />
and simmer for 5 minutes. Then drain, rinse with cold water to keep<br />
the green colour and set aside.<br />
5. Heat 3-4 tbsp of oil in a medium size pan, add the finely sliced<br />
garlic and sauté at low heat for 1-2 minutes, next add cavolo nero<br />
and samphire, mix well and stir fry for 2-3 minutes. Finish with a<br />
squeeze of lemon. Again, do not add any extra salt before tasting<br />
the vegetables.<br />
6. Thinly slice the chestnuts. Serve the black rice topped with the<br />
winter greens, sliced chestnuts and a generous drizzle of orange<br />
dressing.<br />
Enjoy!<br />
Diana Warrings is a Health & nutrition content producer, recipe developer<br />
& well-being cook. Follow her on Instagram: irmagreen.com
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