- A 75g bag of brown basmati rice
- 2 carrots
- 1 cucumber
- 1 lemon
- 1 tbsp sesame seeds
- 1 tbsp brown rice vinegar
- 2 eggs
- A handful of parsley
- 1 tbsp sea salt
- 1.
Set a lidded pan over high heat. Add your rice and a pinch of salt. Toast briefly. Cover the rice with water by 1 cm. Cover. Simmer for 25 mins till the water’s absorbed. Remove from the heat, leaving the lid on for 5 mins. At end should say finely chop the parsley. Fold through the rice.
- 2.
Run a peeler along your carrots to make long, thin ribbons. Thinly slice your cucumber. Place in a bowl with the lemon zest and 1 tbsp sea salt (you’ll be rinsing most of it off). Scrunch the salt into the veg till it releases liquid. Put a bowl on the veg to submerge it in the liquid. Set aside.
- 3.
Boil the eggs for 7 mins. Rinse under cold water. Peel.
- 4.
Thoroughly rinse the pickling veg. Toss with the brown rice vinegar. Arrange the veg in a bowl.
- 5.
Press your rice into a small ramekin rubbed with oil, then gently invert it on the bed of veg. Halve your eggs and place them alongside.
- 6.
Toast your sesame seeds and scatter them over the top, along with the reserved parsley.
