SunRice

Black Rice Rainbow Salad by @_plantbaes_

I am using:

Prep time

5min

Cook time

20min

This delicious salad takes 15 minutes to create and is exactly what we like for a midweek dinner: easy, quick, nourishing and super tasty.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Black Rice Pouch

  • 1 cup Edamame

  • 1 Bok Choy (sliced)

  • 1 Small Cucumber (diced)

  • 1 cup Red Cabbage (shredded)

  • ½ Red Capsicum (diced)

  • 1 handful Coriander Leaves

  • 2 tbsp Toasted Cashews

  • Dressing

  • ½ Mango

  • 5 tbsp Light Coconut Milk

  • 1 tbsp Red Thai Curry Paste

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Black Rice Rainbow Salad by @_plantbaes_

Method

  • Tear the rice pouch slightly and cook in the microwave for 90 seconds.

  • To a large bowl, add the black rice, edamame, bok choy, red cabbage, capsicum and coriander leaves. Toss until combined.

  • Add the mango, coconut milk and red Thai curry paste to a small blender and process until smooth.

  • Pour over the salad, top with toasted cashew nuts and enjoy!

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