Matje tartare on black rice with soy vinaigrette

Today's recipe tip was developed by snack expert Reinhard-Karl Üblacker . Reinhard shows that you can also cook delicious starters or snacks with black rice .
The black rice Royal Pearl Black is particularly suitable for this - it has a fairly long cooking time (approx. 40 minutes). However, once the black organic rice is soft and grainy, it can simply be stored in the refrigerator for a few days and used for a variety of dishes. One pack is enough for 12 servings.

Ingredients:

(2 servings)

1 cup Organic Black Rice Lotao Royal Pearl Black
1 bag of green tea or loose tea in a tea infuser
1 tbsp rocket sprouts

(for the herring tartare)

200 g herring fillet (fresh)
½ lime
1 class Piece of chili pepper
½ red onion
1 tbsp olive oil
sea-salt

(for the soy vinaigrette)

1 orange
¼ avocado
4 tbsp soy sauce
½ tsp agave syrup
20 g ginger, fresh
4 tbsp balsamic vinegar, white
2 tbsp wheat germ oil

Preparation:

Please choose: hangover breakfast, in-between snack or prelude to an evening dinner.

Boil black rice with 2.5 cups of water and green tea. Remove the tea bags and then cover and simmer over a low heat for another 45 minutes. Remove from the heat and let it steep for another 5 minutes.
Matje tartare: Cut the matje fillets into small cubes. Grate a few zest from the lime. Finely chop the chilli. Peel the onion and cut it into small cubes.
Mix all the ingredients together in a bowl and season with olive oil, lime juice and sea salt. Soy vinaigrette: Squeeze the orange, peel the avocado and cut it into small pieces.
Put the orange juice, avocado, soy sauce, agave syrup, balsamic vinegar and wheat germ oil in a tall container and mix finely with a hand blender. Strain through a fine sieve.
Arrange the individual components on a plate or in bowls. Finally garnish with rocket sprouts. Bon appetit!