Serves 4.

1 cup black wild rice
2 cups water
1 tablespoon toasted sesame oil
1 medium onion, chopped
3 garlic cloves, finely minced
2-inch knob of ginger, peeled and finely grated
1 head Red Dog romanesco, cut into small florets
2 tablespoons soy sauce
1 ½ tablespoons rice wine vinegar
½ head Red Dog red cabbage, coarsely chopped
2 tablespoons green onions, sliced for garnish
1 tablespoon sesame seeds

In a small pot on medium heat, bring the water and rice to a boil. Once boiling, turn the heat down to medium-low and simmer until rice is tender and water is absorbed, about 20-25 minutes. Remove from heat, cover and set aside. (It will continue cooking while you cook the rest of the dish).

Heat the sesame oil in a wok over medium heat. Add the onion, garlic and ginger and cook until the onion is soft, about 5 minutes. Mix in the romanesco florets, one tablespoon soy sauce and ½ tablespoon rice wine vinegar. Cover and cook until the florets are slightly tender, about 2 minutes. Add the cabbage and the remaining soy sauce and rice wine vinegar. Cook until the cabbage is tender, about another 2 minutes.

When the veggies are tender, add in the rice and stir until well combined. Add more soy sauce to taste if desired.

Spoon onto serving dishes and sprinkle over the green onions and sesame seeds.

Serve hot. Enjoy!