Egg and rice salad

Name: Egg and rice salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Modern Australian
Ingredients: 300 g black rice (1½ cups); 6 medium egg(s); 2 tbs balsamic vinegar; 2 tbs olive oil; 120 g baby spinach leaves; 1 small red onion thinly sliced; 6 small radish (1 bunch), thinly sliced; 1 small fennel bulb(s) thinly sliced; 40 g black olives, drained halved lengthways; 1 tbs pumpkin seeds lightly toasted

SmartPoints® value per serving

Total Time

55 min

Prep

25 min

Cook

30 min

Serves

Difficulty

Moderate

Ingredients

black rice

300 g, (1½ cups)

egg(s)

6 medium

balsamic vinegar

2 tbs

olive oil

2 tbs

baby spinach leaves

120 g

red onion

1 small, thinly sliced

radish

6 small, (1 bunch), thinly sliced

fennel bulb(s)

1 small, thinly sliced

black olives, drained

40 g, halved lengthways

pumpkin seeds

1 tbs, lightly toasted

Instructions

Cook rice in a large saucepan of boiling water for 25 minutes or until tender. Meanwhile, place eggs in another saucepan and cover with cold water. Cover and bring to the boil over high heat. As soon as water boils, uncover and start timing for 8 minutes.
Drain rice well, then transfer to a large bowl. Drizzle with balsamic vinegar and 1 tablespoon oil. Season with salt and pepper and mix well. Cool. Drain eggs and cool in cold water.
Combine rice and vegetables and transfer to a large, shallow serving bowl. Halve eggs and arrange on top. Drizzle with remaining oil, sprinkle with olives and pepitas and season with extra pepper.

Egg and rice salad

Ingredients

Instructions

Notes

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