Black rice with warm winter greens, chestnuts & orange dressing

We are finally in December,  I can’t believe it, what a speedy year this has been ! Are you as happy as I am for the holiday season to be within reach ?  I am so looking forward to some time of relaxation and fun with my friends and family.  To help you get through the Christmas Party Season, I have put together a number of recipes for you. Until Christmas you will basically have a starter, a main and a dessert. I also have some lovely Christmas gift ideas coming up for you.  I will interlink them as and when they are published, so you can have a look at each one by just a click.

For many of us December always is a bit mad on the party side and in lack of time one may easily be tempted to reach for a ready meal- Oh, Oh- I can only urge you not to cave in and rather prepare your meals in advance, as it is especially during times of stress and partying that our bodies need good nutritious meals and not something made up in a factory with virtually no nutritional value, full of preservatives, colourings and flavourings- just not the way to go if you want to keep going !

So, this  delicious black rice and winter greens dish may be your saviour during the busy party season.  It is rich in protein, antioxidant minerals and vitamins and what’s best, it also tastes super delicious, it can be eaten warm or cold, so a winner all the way.

Black rice with warm winter greens, chestnut & orange- serves 2

Ingredients ( organic ingredients where possible)
1 bunch of calvo nero or kale
1 handful of samphire
2 handfuls of chest nuts
2 cups of black rice
1 clove of garlic – finely sliced
4 tbsp avocado or coconut oil
A pinch of salt for the rice
1 tbsp of cold pressed extra virgin olive oil

For the dressing: (mix ingredients in a jam jar and set aside)
1 juice of one orange
4 tbsp cold pressed extra virgin olive oil
1/2 tsp of raw honey
1 tbsp of raw apple cider vinegar
A pinch of pepper


Pre-soak the rice for 3-4 hours or easier over night, rinse well and cook per instructions on the packaging. Once cooked, drain, rinse, add a tablespoon of olive oil and a pinch of sea salt, mix well and set aside. Black rice is particularly nutty and keeps a little crunch even when cooked, so it works a treat with the calvo nero.

For dry roasting the chestnuts pre-heat the oven at 160 degrees C. To prepare the nuts for baking, use a sharp small kitchen knife and carefully cut a little cross into the peel on the flat side, that way it will be easier to peel them later as the peel opens up during the roasting process.

Lay out on baking paper in baking tray and bake for 25-30 minutes. Shake the tray a few times during the process, so the nuts cook evenly. Remove the peel when they are still warm as the peel won´t come off as easy once they are cool. They are super delicious to eat just baked, so you have to be careful not to eat them all during the peeling process.

Whilst the rice and chestnuts are cooking/baking away, rinse the calvo nero well and roughly chop into bite size pieces. Put into a pot, add boiling water and cook for about 5 minutes, then drain, rinse with cold water to keep the green colour and set aside.

Put the samphire in a bowel, cover with boiling water and leave to sit for 5 minutes, then drain and set aside. Remember not to add any salt as samphire is super salty as it is.

Heat the avocado or coconut oil in a pot, add the finely sliced garlic and saute at low heat for 1-2 minutes, next add calvo nero and samphire, mix well and stir fry for 2-3 minutes.

Serve the black rice topped with the winter greens, sliced chestnuts and generously drizzle with orange dressing. If you feel you need some extra protein, just add a boiled egg -delicious!

Enjoy and Happy Party Season 🙂 x