Egg & black rice salad
8
Points®
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.