Sweetcorn and black rice salad




80g olive oil

30g orange juice

30g apple cider vinegar

1 tsp Dijon mustard

2 pinches salt, to taste

2 pinches black pepper, to taste


Black rice salad:

200g black rice

2 cinnamon quills

1 tsp caraway seeds

5 cardamom pods, crushed

2 sweet corn cobs, husk removed

40g red onion, cut into thin slices

100g pecan nuts

1 orange, peeled and segmented

120g pomegranate arils

5 sprigs chopped fresh coriander, leaves only

5 sprigs chopped fresh mint, leaves only

10 sprigs chopped fresh flat-leaf parsley, leaves only






Place all dressing ingredients into a bowl, briefly whisk to combine. Season to taste, set aside until the salad is ready to serve.


Black rice salad:

* Add black rice, cinnamon sticks, caraway seeds and cardamom pods to a rice cooker or potCook the rice mix to your liking.

Remove the rice mix and transfer it onto a baking tray, spread the rice out to allow the rice to cool. Then, discard the cinnamon quills and cardamom pods.

* Steam the corn on the cob until the kernels are ready to eat. Allow the corn to cool, then remove the kernels from the cob and set it aside. Discard cobs.

Transfer all remaining salad ingredients, including cooked rice and corn, into a large salad bowl.

Drizzle with a little dressing and gently toss to combine. Serve immediately or place into the refrigerator until ready to serve.


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