Ingredients

• 1 cup uncooked black rice
• sea salt
• coconut oil (optional)
• 1 red pepper, julienned
• 2 carrots, julienned
• 5 radishes, sliced into discs
• 4 green onions, sliced on the diagonal
• 1/2 cup cilantro, chopped
• 1/4 cup sesame seeds, toasted
• 1 T ginger, minced
• 2 T sesame oil
• 2 T lemon juice
• 1 t tamari
• 1/4 t ground cayenne
• 1 t honey or agave nectar

Directions

1. Prepare the black rice: soak rice for at least 2 hours, and place in rice cooker with 2 cups water and a couple pinches of sea salt (add the coconut oil if you like). The rice should be soft, yet chewy.

2. While the rice is cooking, prepare the dressing. Place all ingredients in a jar and shake well. When the rice is finished cooking, place in a large bowl and pour the dressing over while still warm.

3. Prepare the vegetables. Toast the sesame seeds in a dry skillet until they pop. Remove from heat. Add vegetables and sesame seeds to the rice. Stir well to combine. Season to taste. Store leftovers in the fridge.

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