Asian Rice Salad Black


200g of black rice

1 eggplant

1 zucchini

1 cauliflower

1 pack of nirvana

1 purple onion

¼ cup peanut butter

¼ cup fresh grated coconut

3 tablespoons sunflower oil

3 tablespoons of licuri oil

1 tablespoon finely grated ginger

Salt to taste


1. Cook the rice with water and salt until aldente. Set aside

2. In a frying pan heat sunflower oil, sauté onion, eggplant, zucchini and cauliflower. Add shredded coconut, cooked rice and nirá. Turn the heat of.

3. Finish with peanuts, ginger, salt and licuri oil. Serve it warm or hot.

Recipe developed by Alessandra Luglio and team.