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Photo of Egg & black rice salad by WW

Egg & black rice salad

8
Points® value
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
6
Difficulty
Easy
Black rice makes an interesting addition to a casual get-together. It has a nutty, earthy flavour that’s just as delicious for lunch the next day

Ingredients

Wholegrain black venus rice, dry

300 g

Egg, whole, raw

6 medium, raw

Balsamic vinegar

2 tablespoon(s)

Olive Oil

2 tablespoon(s)

Spinach

120 g

Red onion

1 small, thinly sliced

Radish

6 medium, trimmed and thinly sliced

Fennel

1 individual, trimmed and thinly sliced

Olives, in Brine

40 g, Kalamata, drained and halved

Sunflower Seeds

1 tablespoon(s), toasted

Instructions

  1. Cook the rice in a large pan of boiling water for 25 minutes, or until tender. Drain well.
  2. Meanwhile, toast the sunflower seeds in a dry frying pan, then remove from the heat and set aside. Put the eggs in a large pan and cover with cold water. Cover and bring to a boil. When the water is boiling, uncover and continue to cook for 8 minutes. Drain, cool under cold running water, then peel and halve.
  3. Put the rice in a large salad bowl and toss with the vinegar and 1 tbsp of the oil. Season to taste. Add the spinach, red onion, radishes and fennel to the bowl and toss to combine.
  4. Top the rice salad with the egg halves, olives and sunflower seeds. Drizzle over the remaining olive oil, then season to taste and serve.

Notes

If you can’t find black rice, brown rice will work just as well.

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