Rice bowl with ginger, radish and avocado

• Vegan
• Gluten free

• Produce

  • 1 Avocado, small ripe
  • 3 tbsp Coriander, fresh
  • 5 cm Ginger, fresh root

• Condiments

  • 1 1/2 tbsp Tamari or soy sauce

• Pasta & Grains

  • 150 g Brown rice, short grain

• Oils & Vinegars

  • 1 tsp Cloudy apple cider vinegar

• Nuts & Seeds

  • 4 tbsp Seeds, Mixed

Found on bbc.co.uk

Description

Ingredients

• 150g/5½oz short grain brown rice
• 5cm/2in piece fresh root ginger, peeled
• 4–6 radishes, cut into quarters or eighths lengthways, depending on their size.
• 1½ tbsp tamari or soy sauce
• 1 tsp cloudy apple cider vinegar
• 4 tbsp mixed seeds, such as pumpkin, sunflower, sesame
• 3–4 tbsp chopped fresh coriander
• 1 small ripe avocado

Directions

• Put the rice and 1 cup (250ml/9fl oz) cold water in a heavy-based saucepan that comes with a tight-fitting lid, and bring to the boil. Once it’s bubbling, clamp on the lid, turn the heat down very low and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let it stand for a further 5 minutes, by which time the rice will be cooked – but still nutty – and the water absorbed.
• While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips.
• When the rice is cooked, spoon into a mixing bowl. Add the tamari or soy sauce and the cider vinegar to the bowl and toss with a fork to combine, and then do the same with the ginger shavings, radishes and seeds. Stir all but a little of the chopped coriander into the rice, still using a fork.
• Divide between 2 smallish bowls and top with avocado, cut either into gondola shaped slices or chunks, as wished. Sprinkle each with the remaining coriander, and eat serenely.