Thai black rice salad

Ingredients:

• 3/4 cup wild rice
• 1/4 cup hulled black rice
• 1/2 teaspoon sliced ginger
• 1 piece of lemongrass (3 cm approx.)
• soya sauce / tamarind 1 teaspoon -
• sesame oil 1/2 teaspoon -
• 2 cups water

Roast vegetables:

• 1/2 cup of diced red pepper, white onion, carrot, snap peas cut diagonal
• 1/2 teaspoon sliced ginger
• 1 teaspoon tamarind / soya sauce
• rice wine (based on taste)1/2 teaspoon 
• 1/2 teaspoon sesame oil
• 1/2 tablespoon olive oil
• Salad toppers - Chopped cilantro, Green onions sliced on a diagonal, toasted sesame seeds, lime wedges

Preparation:

• Get the rice started first. Rinse grains in multiple changes of water, picking out any outliers. In a heavy bottomed pan, add drained rice with 2 cups water and bring to a boil. Once its at a boil season it with tamari, sesame oil, ginger and lemongrass. (Before adding lemongrass stalk, bruise it by giving it a few whacks with the blunt edge of a knife to release its essence.) Cover with a tight fitting lid and cook for 15-20mins on the lowest heat setting. Once all the water is absorbed and the grains are cooked, remove it from heat and let cool completely.
• As the rice is cooking, heat a wok or saute pan on medium high heat with toasted sesame oil and olive oil. When the oil begins to sizzle add diced onions and peppers. Add grated ginger and cook until the onions begin to turn translucent. 
• Add sliced carrots and continue to cook for 2 more minutes. Just before turning the heat off add tamari, shaoxing rice wine and sliced snow peas which will cook in the residual heat. The veggies should retain their crunch and bright color.
• When the rice is at room temperature add stir fried veggies and taste test for seasonings. Sprinkle a little bit of toppings on the salad making sure you have more of each on the side.
   

Source: http://www.akshayapaatram.com