I love the black coloured rice such as Wild rice and Black rice. They have chewy texture and rich nutty flavour. This dish can be probably categorised as a rice salad dish, but it tastes good both warm and cold. Add plenty of mushrooms of your choice. I use dried mushrooms because I like the texture, but naturally you can use fresh ones.


4 Servings


Black Rice 1 cup *250ml cup
Water 2 cups
Dried Asian Mushrooms 100g *I use a packet of Assorted Dried Mushroom Mix
Garlic 1 clover *finely chopped
Canola Oil OR Sesame Oil 1 tablespoon
Soy Sauce 1 to 2 tablespoons
Ponzu 2 tablespoons
Spring Onions 2 *finely chopped
Toasted Sesame Seeds

  1. Cook Black Rice according to the instruction on the package. I just cook 1 cup of Black Rice with 2 cups of water in the rice cooker.
  2. Soak Dried Mushrooms in water and drain when soft. Cut into small pieces if very large.
  3. Heat Oil in a frying pan and cook softened Mushrooms and Garlic, season with Soy Sauce.
  4. Combine cooked Black Rice and Mushrooms in a bowl, add Ponzu and mix well.
  5. Sprinkle finely sliced Spring Onions and Toasted Sesame Seeds over and serve.
  6. Instead of Spring Onions, fresh Asian herbs such as Coriander and Shiso are also nice.