Black Rice + Halloumi Bowl
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I love its squeaky, chewy texture and its sweet, salty and milky flavour, with that little golden, tasty burnish after it's been fried or griddled in a hot pan. Lush.
I decided to team it up here with super-nourishing black rice, which is full of antioxidants. Strangely, I've found black rice doesn't seem to give me a bloated feeling after eating it, like white rice does, so it might be an option if you find white rice tends to leave you feeling like a helium balloon. One word of warning though: black rice stains, so careful of the cooking water sloshing over your white sink or worktops. It is delicious, though - dark and nutty. I tend to make a batch in advance and keep in the fridge to stir into salads or with curries.
Black Rice and Halloumi Bowl
125g black rice (I use this one)
1 tsp olive oil
150g halloumi cheese
cooked or pickled red cabbage, rocket, avocado and radishes, to serve
extra virgin olive oil
First, heat a pan of slightly salted water and add the black rice. Cook for 25-30 minutes or so, until the rice is tender (it takes longer to cook than regular white rice) and drain. Set to one side while you make the halloumi.
To make the halloumi, heat the teaspoon of olive oil in a frying pan and quickly slice the halloumi into 4 slices. Fry the slices for a few minutes per side, until golden - and then flip them over, to cook the other side.
Start to assemble the bowls. Add the cooked black rice, diced avocado, sliced radishes, red cabbage and rocket leaves and then place the cooked halloumi slices on top. Season with a little sea salt (go easy - the halloumi will be naturally quite salty) and then drizzle with a little extra virgin olive oil.
Like this? Let me know what you think in the comments below!