Sweetcorn and black rice salad

Sweetcorn and black rice salad

4.6 93 ratings

Prep. 15 min

Total 1 h

4 portions

Ingredients

Dressing

light olive oil
80 g
orange juice (approx. ½ orange)
30 g
apple cider vinegar
30 g
Dijon mustard
1 tsp
salt plus extra to taste
2 pinches
ground black pepper plus extra to taste
2 pinches

Black rice salad

black rice (see Tips)
200 g
water
1000 g
cinnamon quills
2
caraway seeds
1 tsp
cardamom pods crushed
5
sweet corn cobs husk removed
2
red onion cut into thin slices
20 - 40 g
pecan nuts
100 g
orange peeled and segmented
1
pomegranate cut into quarters and arils removed (see Tips)
1
fresh coriander leaves only, cut into pieces
5 sprigs
fresh mint leaves only, cut into pieces
5 sprigs
fresh flat-leaf parsley leaves only, cut into pieces
10 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 147.5 mg

Protein 13.1 g

Calories 3152.3 kJ / 750.5 kcal

Fat 41.7 g

Fibre 17.1 g

Saturated Fat 5 g

Carbohydrates 73.3 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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