Black rice and sweetcorn salad
( SERVES 4 )
Photo by Tam West
This is loosly based on an Anna Hansen (London’s The Modern Pantry) recipe that’s big on flavour and texture – a real crowd-pleaser. This recipe forms part of the February 23 meal planner created in partnership with New World.
To put a new twist to an old favourite and bring different colours and flavours to a dish, put aside the white rice and explore other varieties. Look for Pams Superfoods Wild Rice at your local New World, or you could try mixing in some Pams Superfoods Red or White Quinoa with your favourite type of rice.
|1 Tbsp||Icing sugar|
|1 tsp||Cumin seeds|
|1 cup||Black rice|
|1||Turmeric root, thumb-sized piece|
|1||Red onion, thinly sliced|
|2 Tbsp||Olive oil|
|2||Corn cobs, kernels only|
|¼ cup||Red wine vinegar|
|2 tsp||Smoked paprika|
|1 cup||Chopped coriander|
|1 bunch||Watercress, leaves picked|
|100 g||Goat's feta|
- Mix the walnuts with icing sugar, cumin seeds and a tablespoon of water and bake at 180C for 20 minutes or until golden.
- Boil the rice with the cinnamon and turmeric in plenty of water for 35 minutes or until rice is tender. Drain, remove the cinnamon and turmeric and leave to cool.
- Fry the red onion in oil until brown. Remove the corn kernels from the cob by running a sharp knife down the length of the cob. Add the kernels to the frying pan and fry for a few minutes. Turn off the heat and add the vinegar, smoked paprika and cooked rice. Mix well to combine. Season with salt, pepper and extra vinegar, if required
- Place in a serving dish and gently fold in the coriander, avocado and watercress. Crumble over the walnuts and feta.