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Black rice salad with pork and cashews

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Black rice salad with pork and cashews
Black rice salad with pork and cashews
  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings
  • Capable cooks

With a fresh citrus and ginger dressing, this full-of-goodness salad is delicious.

Ingredients

  • 175g (1 cup) black rice
  • 4 (about 125g each) pork loin steaks, excess fat trimmed
  • 150g sugar snap peas (see note), blanched
  • 150g snow peas, thinly sliced, blanched
  • 100g baby spinach leaves
  • 25g roasted cashews
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons orange juice
  • 1 tablespoon lime juice
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon finely grated fresh ginger

Method

  • Step 1
    Cook the rice in a large saucepan of boiling water for 30-35 minutes or until just tender. Drain.
  • Step 2
    Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork for 4-5 minutes each side or until golden and just cooked through. Transfer to a clean chopping board. Cover loosely with foil and set aside for 2-3 minutes to rest.
  • Step 3
    Thinly slice the pork. Place the rice, sugar snap peas, snow peas, spinach cashews and chives in a large bowl. Whisk the orange juice, lime juice, vinegar, honey and ginger in a small bowl. Add dressing and pork to the salad and gently toss to combine.
  • High protein
  • Low fat
  • Low kilojoule
  • Lower gi

Nutrition

  • 1625 kj

    Energy

  • 7.5g

    Fat Total

  • 1.5g

    Saturated Fat

  • 8g

    Fibre

  • 37g

    Protein

  • 41g

    Carbs (total)

All nutrition values are per serve

Notes

If sugar snap peas are unavailable, replace with extra snow peas.

Why black rice?

  • 50 per cent more dietary fibre than brown rice
  • Source of protein, magnesium and vitamins B1 and B3
  • Author: Chrissy Freer
  • Image credit: Jeremy Simons
  • Publication: Australian Good Taste

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