Using short grain brown rice is the key here – it’s nubbly and nutty!
3/4 cup short grain brown rice
1 cup cold water
2″ piece of ginger, peeled
1 1/2 tbs. tamari or soy sauce
1 tsp. organic raw apple cider vinegar
1/4 cup mixed seeds, such as pumpkin, sunflower, sesame
3-4 tbs. chopped fresh cilantro
1 small ripe avocado, sliced or in chunks
Put the rice and water in a heavy-based saucepan that has a tight-fitting lid and bring to a boil. Once it’s bubbling, clamp on the lid, turn the heat down to low and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let stand for a further 5 minutes by which time the rice will be cooked, but still nutty, and at the water will be absorbed.
While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips. Cut the radishes into quarters or eights lengthways, depending on their size.
When the rice is cooked, spoon into a mixing bowl and add the tamarin or soy sauce and the apple cider vinegar. Use a fork to combine, then fork in the ginger shavings, radishes and seeds. Fork in most of the cilantro.
Divide between 2 bowls and top with avocado and the remaining cilantro.