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Photo of Egg and rice salad by WW

Egg and rice salad

10
8
3
SmartPoints® value per serving
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
6
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

  1. 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.
  2. 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.
  3. 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.

Notes

TIP: Use brown rice if black unavailable.

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