Black Rice Salad - cooking recipe

Ingredients

Salad
1 cup uncooked black rice
1/2 teaspoon salt
1/2 cup walnuts (dry roasted and coarsly chopped)
100 g dried sweetend cranberries (coarsely chopped)
1/2 small red onion (finely chopped)
Vinaigrette
3 tablespoons peanut oil
1 1/2 tablespoons sherry wine vinegar
2 teaspoons fresh ginger (grated)
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Preparation

Rinse the black rice with cold water in a sieve.
Put the drained black rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have \"a bit of a bite\". The Italian black rice that I use doesn't need soaking and is perfect after cooking for 16 - 17 minuttes.
Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
Add the chopped walnuts, cranberries and red onion.
Mix the ingredients for the vinaigrette and poor over the rice salad.
Season the salad to taste with salt and pepper.