The night before, place rice in a sieve and rinse under running water to remove excess starch. Leave to soak in ample water overnight. The next morning, drain and rinse, then let soak again till the evening.
When you’re ready to make dinner, give the rice a final rinse and drain, then place in a pot with 1 cup cold water, and a few pinches of salt. Cover, bring to a boil, reduce to a simmer, and cook till soft. Once cooked, fluff with a fork and transfer to a large serving bowl.
While rice is cooking, prep the vegetables: finely slice and mince the shallots and garlic. Wash all greens, then finely slice the Brussel’s sprouts and set aside in a large colander to drain. Chop broccoli and cauliflower florets up small, or slice them thinly, add to colander. Remove stems of kale leaves and finely chop them. Keep separate from Brussel’s sprouts and broccoli/cauli.
Before you start with the vegetables, add pumpkin seeds and dulse to a dry frying pan and toast till golden. Set aside in a small dish to sprinkle over the salad later.
Add a teaspoon of coconut oil to the pan. Add mustard seeds and cook till they have popped – you may like to keep a lid over the pan while doing this. Once popped, tip them over the rice. Heat a little more oil in pan if needed, and cook shallots till soft and golden. Add garlic, cook a few minutes more, add chilli if you like a bit of heat, then lightly fry the Brussel’s sprouts, broccoli and cauli in two separate batches. Once cooked – transfer to the rice dish.
Cook the kale last – just wilting it in the pan for a few minutes. Add to salad. Mix all ingredients together and sprinkle toasted pumpkin seeds, dulse and goji over the top.
Whisk all dressing ingredients together then pour over the top. Add a bit of sea salt and you’re all done.