100 g dried sweetend cranberries (coarsely chopped)
1/2 small red onion (finely chopped)
3 tablespoons peanut oil
1 1/2 tablespoons sherry wine vinegar
2 teaspoons fresh ginger (grated)
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
Directions:
1. Rinse the black rice with cold water in a sieve. 2. Put the drained black rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have a bit of a bite . The Italian black rice that I use doesn't need soaking and is perfect after cooking for 16 - 17 minuttes. 3. Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl. 4. Add the chopped walnuts, cranberries and red onion. 5. Mix the ingredients for the vinaigrette and poor over the rice salad. 6. Season the salad to taste with salt and pepper.
