Ingredients

• 150g/5½oz short grain brown rice
• 5cm/2in piece fresh root ginger
• peeled
• 4–6 radishes
• cut into quarters or eighths lengthways
• depending on their size.
• 1½ tbsp tamari or soy sauce
• 1 tsp cloudy apple cider vinegar
• 4 tbsp mixed seeds
• such as pumpkin
• sunflower
• sesame
• 3–4 tbsp chopped fresh coriander
• 1 small ripe avocado

Directions

• Put the rice and 1 cup (250ml/9fl oz) cold water in a heavy-based saucepan that comes with a tight-fitting lid
• and bring to the boil. Once it’s bubbling
• clamp on the lid
• turn the heat down very low and simmer for 25 minutes. Then turn off the heat
• leaving the lid on
• and let it stand for a further 5 minutes
• by which time the rice will be cooked – but still nutty – and the water absorbed.
• While the rice is cooking
• use a vegetable peeler to shave the ginger into very thin strips.
• When the rice is cooked
• spoon into a mixing bowl. Add the tamari or soy sauce and the cider vinegar to the bowl and toss with a fork to combine
• and then do the same with the ginger shavings
• radishes and seeds. Stir all but a little of the chopped coriander into the rice
• still using a fork.
• Divide between 2 smallish bowls and top with avocado
• cut either into gondola shaped slices or chunks
• as wished. Sprinkle each with the remaining coriander
• and eat serenely.