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1 SunRice Black Rice, cooked to packet instructions
1/3 cups 500 g Chicken thigh fillets, cut into 2cm pieces
1/2 cup Rice bran oil
Onion, thinly sliced
Garlic cloves, finely chopped
3 cms Ginger, finely grated
Red Chilli, seeds removed, finely chopped, plus extra for
garnish
1/2 tbsp Cumin, ground
METHOD 1 Heat 1 tbs oil in a frypan over medium heat. Add half the chicken. Cook for 5-6 minutes until golden. Remove from pan and set aside. Repeat with 1 tbs oil and remaining chicken.
2 Add remaining 1 tbs oil to frypan and cook the onion, stirring, for 3-4 minutes until soft. Add garlic, ginger and chilli, then cook for 30 seconds or until fragrant. Add spices, lemongrass, cinnamon and whole kaffir lime leaves. Return chicken to pan, then stir in stock and coconut milk. Bring to a simmer, reduce heat to low and cook for 20 minutes or until chicken is cooked through.
BLACK RICE COCONUT PUDDING
WITH CARAMELISED BANANAS
METHOD 1 Place the rice, 1 1/2 cups water and vanilla bean in a medium saucepan and bring to the boil. Reduce the heat to low, cover with a lid and cook for 35 minutes or until tender.
2 While the rice is cooking, make the caramel. Place 3/4 cup sugar, remaining water and butter in a small saucepan over high heat and cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the temperature to medium, and simmer for 10-12 minutes or until thick and glossy.
3 Stir half the caramel through the rice and set aside for 5 minutes.
POACHED CHICKEN & RICE
SALAD Course Brunch, Light lunch, Salad, Side dish, Dinner Special diet Low Fat, High Fibre
INGREDIENTS
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1 1/3 cups SunRice Black Rice
Chicken breast fillets
2 cups Chicken stock
2 tbsps Lemon juice
1/4 cup Olive oil
1 tbsp Wholegrain mustard
Bunches asparagus, woody ends trimmed
100 g Snow peas, shredded
Green onions, chopped
METHOD 1 Put stock and chicken fillets in a large saucepan. Bring to boil. Reduce heat. Simmer uncovered for 10 minutes. Remove from heat. Set aside to cool in liquid for 15 minutes or until cool enough to handle. Strain. Coarsely shred chicken.
2 Cook the rice following absorption instructions on the packet,
remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.
3 Halve asparagus lengthways and cut into 6cm lengths. Cook
in a saucepan of boiling salted water for 1 minute or until almost tender. Drain, refresh under cold water. Drain again and pat dry with paper towel.
4 Whisk lemon juice, oil, mustard in a large bowl. Season with
salt and pepper. Add rice, chicken, asparagus, snow peas, green onions and parsley. Toss gently to coat. Sprinkle with pine nuts. Serve. Tip: You can replace the poached chicken in step 1 with shredded meat of a small roast chicken
