Black rice and mango pilau with beetroot and pistachio

Black rice and mango pilau with beetroot and pistachio

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  • 4
  • Easy
  • Fat conscious Health conscious
  • 30 minutes
  • 30 minutes
  • Highlands Road Rosé 2014


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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