Recipe

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• 2 cups vegetable broth
• 2 cups water
• 1/2 cup black rice , soaked overnight (this is not the same as wild rice)
• 1 cup black lentils
• 1 tsp fresh grated ginger
• 1 black radish, peeled and diced
• kosher salt
• 1 bunch of tuscan kale , destemmed and sliced into thin strips (also called black or dinosaur kale)
• 1 medium carrot , julienned (if you have purple s it keeps the salad a similar colour)
• 3 tbsp black vinegar
• 1 clove black garlic, mashed
• 2 tbsp raw agave nectar or 2 tbsp brown rice syrup
• 1/2 tbsp soy sauce
• 2 tbsp light olive oil
• 1 tsp toasted sesame oil
• 1/2 tsp black pepper
• salt
• 1 1/2 tbsp black sesame seeds

• 1 Combine broth and water in a measuring cup.
• 2 Divide between two saucepans - 3 cups in one and 1 in the other.
• 3 Bring the pot with the lesser amount of liquid to a boil and add the black rice. Reduce the heat, cover and simmer 30 minutes.
• 4 Meanwhile, bring the liquid in the other pot to a boil and add the lentils. Reduce the heat to a brisk simmer and cook 20 minutes, then drain well.
• 5 When both the rice and lentils are cooked, transfer them both to a bowl and stir in the ginger. Cool completely (you can do this a day ahead).
• 6 Toss the radish dice with a good amount of Kosher salt (the exact amount depends on how large your radish is) and place in a colander. Let stand 1 hour, then rinse and drain well.
• 7 Toss the kale with the carrot, cooled lentils and rice, and rinsed radish.
• 8 In a small bowl, mix the vinegar, garlic, agave, soy sauce, oils, pepper and salt, then pour over the salad and toss well.
• 9 Cover and chill at least 24 hours.
• 10 Just before serving, fold in the black sesame seeds.
• 11 /.
• 12 weirdvegetables.blogspot.ca/2009/04/black-is-new-radish.html.
• 13 /.