Black Rice, Pumpkin and Lime Salad with Fetta, Mint and Avocado

35 min
652 calories

Black rice is also known as forbidden rice, the colour comes from a pigment called anthocyanin which is packed with antioxidents. It is said that in ancient China it was considered so unique and nutricious it was forbidden for all but royalty. Luckily for us, it's readily available and so delicous with a nutty flavour and chewy. We have paired it with sweet and spicy roasted pumpkin, avocado, chilli, mint and lime with a little crumble of fetta for saltiness in this nutritious and wholesome meal.

Number of servings

Ingredients

1 Cup Black Rice
400g Kent Pumpkin
1 Avocado (small)
1 Lime
1 Red chilli
1 Small Bunch Mint
1 Red Onion
1 Tsp Chipotle & Smoked Paprika (1-2)
50g Danish Fetta

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot
Baking Tray
Bowl

1 Cook Rice

Fill a medium pot with water and add the rice, bring to a boil and simmer for 20 minutes or until tender to your liking. It should have a tender but chewy texture. Drain and rinse under cold water.

Tip! The pigment can stain so be sure to wipe up any spills when draining!

2 Roast Pumpkin

Preheat oven to 180°. Cut pumpkin into cubes (peeling is optional) and toss with oil, salt and pepper and spice mix. Roast for 15-20 minutes until golden and tender when pierced with a fork.

Tip! We left our pumpkin unpeeled for extra texture, nutrition and ease of preparation.

3 Prepare Ingredients

Dice avocado. Finely chop chilli, discarding seeds for less heat. Pick and roughly chop mint. Cut lime into wedges, Finely slice red onion.

Tip! You may not want to use all of the red onion and can save some for another recipe.

4 Dress Rice

Dress the rice with half of the chilli and mint, a squeeze of lime juice, drizzle of olive oil, salt and pepper.

Tip! Use extra virgin olive oil if you have it.

5 You Plate It

Arrange the rice on serving plates, scatter over the pumpkin, avocado, and red onion. Garnish with flecks of remaining chilli and mint and crumble the danish fetta over the top. Serve with any remaining lime.

Step-by-step instructions