Black rice and mango pilau with beetroot and pistachio

Name: Chicken stir-fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths peanut or stir-fry oil, plus 1 t 2 T,red onion, finely chopped 1,garlic, crushed 2t,ginger, crushed 2t,red chillies, chopped 2,free-range chicken breasts, chopped into 5 cm cubes 3,Woolworths Asian gochujang paste 2 T,Woolworths Thai black rice, cooked 300g,spring onions, thinly sliced, to garnish 2,For the omelette: ,free-range eggs 6,fish sauce 2 t,rice vinegar 2 T

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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