SunRice

Mexican Black Rice Salad

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A colourful Mexican inspired salad perfect for summer. Enjoy this tasty and nutritious meal.

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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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.

  • 1250 g SunRice Microwave Black Rice (pouch)

  • ⅓ cup Extra Virgin Olive Oil

  • 1 tbsp Chipotle In Adobe Sauce

  • 350 g Butternut Pumpkin (peeled, cut into 3cm pieces)

  • 1 Corn Cob (peeled)

  • 1 Small Red Capsicum (cut into 2cm pieces)

  • 1 Small Red Onion (cut into thin wedges)

  • 125 g Cherry Tomatoes (halved)

  • 1 Lime (juiced)

  • ½ tsp Caster Sugar

  • ½ cup Coriander Sprigs

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 Mexican Black Rice Salad

Method

  • Preheat the oven to 220°C fan forced. Combine the oil and chipotle in a jug. Place the pumpkin in a lightly greased roasting pan. Season. Spoon over 1 tablespoon of the chipotle oil, turn to coat the pumpkin. Roast for 15 minutes.

  • Cut the kernels from the corn. Add the corn kernels, capsicum and onion to the pumpkin. Spoon over 1 tablespoon of the remaining chipotle oil and stir to coat all the vegetables. Return to the oven and roast 15 minutes. Remove from the oven.

  • Warm the SunRice Microwave Black Rice pouch for 90 seconds in the microwave. Add to the roast vegetables with the tomatoes. Stir gently to combine. Stand 15 minutes to cool.

  • Add the lime juice and sugar to the remaining chipotle oil, whisk to combine. Pour over the rice salad, add the coriander, stir gently to combine. Serve.

    Tip. For a non-vegetarian meal, add shredded cooked chicken or can tuna to the salad in step 4.

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