Great value Archives

Beef recipes

Brinjal-and-mince bake

1¼ hours

Avocado recipes

Fish tacos with smashed avocado and tomato salsa

5 minutes

Ceviche recipes

Yellowtail ceviche with tiger’s milk dressing

Chicken recipes

Braised chicken with bacon, leeks and sweet potato

55 minutes

Mediterranean

Olive, chorizo and cherry tomato pasta

15 minutes

Berry recipes

Mini Black Forest cakes

18 minutes

Cake recipes

Coconut-and-jam lamingtons

10 minutes

Chilli recipes

Charred chilli poppers

15 minutes

Black rice and mango pilau with beetroot and pistachio

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.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Brinjal-and-mince bake

Fish tacos with smashed avocado and tomato salsa

Yellowtail ceviche with tiger’s milk dressing

Braised chicken with bacon, leeks and sweet potato

Olive, chorizo and cherry tomato pasta

Mini Black Forest cakes

Coconut-and-jam lamingtons

Charred chilli poppers

Baby marrow fries with garlic mayo

Easy home-made sausage rolls

Overnight-soaked chia seeds with dried fruit and macadamia butter

Black rice and mango pilau with beetroot and pistachio

Black rice and mango pilau with beetroot and pistachio

Ingredients

Method