1/2cupcurrantssoaked in boiling water for 30 seconds, drained
sea salt & cracked black pepper
2tablespoonsextra virgin olive oil
1tablespoonapple cider vinegar
1/2orangeor lemon, juice squeezed
2cmginger piecegrated
1teaspoonhoney
Instructions
Rinse the rice well under cold water. Place the rice in a saucepan with 2 cups of water. Bring to the boil, then turn the heat down to a simmer. Place the lid on and cook very gently for 25 minutes. Turn off the heat and let the rice stand for 5–10 minutes. Fluff with a fork.
1 cup brown rice
Squeeze the orange or lemon juice over the shredded kale. Use your fingers to massage the kale for 2–3 minutes, so that it softens and isn’t as bitter.
6–7 stems kale, 1/2 orange
In a bowl, place the brown rice, kale, carrot, celery, spring onion and currants. Toss together and season well with salt and pepper.
1 cup brown rice, 6–7 stems kale, 3 carrots, 4 celery sticks, 3 spring onions, 1/2 cup currants, sea salt & cracked black pepper
For the dressing: Place all the ingredients in a bowl and whisk together. Season well.
2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1/2 orange, 2 cm ginger piece, 1 teaspoon honey
Pour the dressing over the salad and mix everything together.
