Photo of Egg & black rice salad by WW

Egg & black rice salad

3 - 10
PersonalPoints™ per serving
Total Time
55 min
25 min
30 min
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


Wholegrain Black Venus Rice, dry

300 g

Egg, whole, raw

6 medium, raw

Balsamic vinegar

2 tablespoons

Olive Oil

2 tablespoons


120 g

Red onion(s)

1 small, thinly sliced


6 medium, trimmed and thinly sliced


1 individual, trimmed and thinly sliced

Olives, in Brine

40 g, Kalamata, drained and halved

Sunflower Seeds

1 tablespoons, toasted


  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.


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