BHUTANESE RED RICE, GOJI BERRY & HAZELNUT SALAD

250g Bhutanese red rice, or medium-grain brown rice if unavailable 4 spring onions, finely chopped 1 red capsicum, finely chopped 180g dried goji berries, or other dried fruit such as mango, roughly chopped 180g toasted hazelnuts, roughly chopped

DRESSING

60ml olive oil 1 tbsp mirin 80ml rice vinegar 1 garlic clove, finely chopped 2 tbsp lemon juice 1 tsp grated fresh ginger 1 tbsp sugar 1 Cook rice in a rice cooker with 350ml water and a pinch of salt. Alternatively, bring rice and 350ml water to the boil in a heavy-based saucepan, then cover and simmer over low heat for about 20 mins. Turn off the heat, leave to stand with lid on 4 mins, then fluff rice grains with a fork. Set aside to cool. 2 Meanwhile, in a small bowl, whisk together all the dressing ingredients. Set aside 20-30 mins to allow flavours to infuse. When rice is cool, place it in a large bowl and toss remaining salad ingredients through. Add dressing, to suit your taste. Cover and refrigerate 30 mins before serving, to let the rice soak up dressing.