Black rice has made a firm place for itself in my rather overflowing kitchen cupboards. Its nutty flavour, pleasantly chewy texture and versatility means it is good for anything from salads, risotto, to accompany soup and of course as a porridge alternative. I am yet to blend it up and get baking with it, but perhaps that is something to try¦
To candy the pecans:
Toss the pecans in the oil and maple and paprika. Lay on a baying sheet and pop in the oven to toast and dry out. 10-15 minutes. When the Pecans are golden and toasted remove the tray from the oven and set aside. Dont worry if they are a little sticky, they will harden and dry as they cool.
Finally, when the carrots are golden, the rice cooked and the pecans hardened, add them to a bowl, with the radishes and the parsley, pour over the dressing, toss to coat, taste and season if need be.
It is certainly best to eat warm, when it is at its most delicious, perhaps with a soft poached egg.