SunRice

Tomato & Basil Rice Salad

I am using:

Prep time

15min

Cook time

60min

Try out this delicious vegetarian salad for your next healthy meal idea! This tomato and basil rice salad is full of flavour and is easy to make.

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 4 people. Amended serving sizes for 1, 2, 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.

  • 1⅓ cup SunRice Black Rice (rinsed)

  • ½ cup Pine Nuts

  • 400 g Mixed Cherry Tomatoes

  • 2 tbsp Extra-Virgin Olive Oil

  • 180 g Bocconcini (drained, torn in half)

  • 1 cup Basil Leaves (torn if large)

  • ½ cup Basil Pesto

  • 50 g Parmesan (finely grated)

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 Tomato & Basil Rice Salad

Method

  • Cook the rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.

  • Meanwhile, preheat oven 200C fan forced. While the oven is preheating, scatter the pine nuts onto a baking tray. Put into oven for 4-5 minutes until light golden. Transfer to a bowl and set aside to cool.

  • Put tomatoes onto the baking tray, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast 8-10 minutes until just start to soften. Set aside 10 minutes.

  • Add the rice, pine nuts, bocconcini and the basil to the tomatoes. Spoon over the pesto. Top with parmesan, season with salt and pepper and drizzle with remaining olive oil. Serve.

    Serving Suggestion: Serve with barbecue lamb, beef or sausages.

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