Black rice and mango pilau with beetroot and pistachio

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

250 g Woolworths Blue Elephant Thai black rice
50 g dried mango strips, shredded
2 beetroots, peeled and shaved
10 g fresh mint, torn
6 Bright Lights spinach leaves, finely sliced
3 spring onions, finely sliced
50 g roasted pistachios, finely chopped
1 lemon, juiced
3 T good-quality extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

Place the rice in a saucepan and cover with salted water, bring to the boil, then reduce the heat and simmer for 30 minutes or until tender. Drain and set aside to cool.

Toss the remaining ingredients with the black rice.

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Vegan black rice bowl

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Beetroot broth

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Black rice and mango pilau with beetroot and pistachio

Black rice and mango pilau with beetroot and pistachio

Ingredients

Method