This week's dish is from Robin Aisbell's Big Vegan. (I have a beloved sweet potato gnocchi recipe from this book that I make regularly, it is divine.)
It's been a long week, so I decided to go for something a little easier - black rice with cashews. I also added in some other veggies (zucchini, red Bell peppers and mushrooms) for some colour, but the rice kind of overcame all their colour and in the end the whole thing was black. Oh well!
In the end it turned out a little too salty for me, what with the Miso as well as the vegetable stock. I probably wouldn't make this again, but I would like to try black rice in more dishes. :-)