Serves 4
Ingredients
250g short grain brown rice
100g Wild rice
4 tablespoons rice vinegar
4 cloves garlic, finely chopped
3 tablespoons toasted sesame seeds
1 tablespoon finely chopped ginger
1 tablespoon barley miso
1/8 teaspoon crushed red pepper
1 cup shredded red cabbage
1 medium carrot, shredded (about 1/3 cup)
1/4 cup thinly sliced green onions, 1 tablespoon reserved for garnish
Method
Cook the two rice’s separately and set aside.
In a large bowl, whisk together vinegar, garlic, sesame seeds, ginger, miso and crushed red chilli pepper until blended.
Add the cooked rice to the bowl with vinegar mixture.
Stir in cabbage, carrot and onion until combined.
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