Black-rice-salad-with-pork | Spring Chicken

Black rice salad with pork

For a tasty meal why not try this delicious black rice salad with pork recipe.


  • 175g (1 cup) Black Rice
  • 4 (about 125g each) pork loin steaks, excess fat trimmed
  • 150g sugar snap peas, blanched
  • 150g mange tout, thinly sliced, blanched
  • 100g baby spinach leaves
  • 25g roasted cashews
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons orange juice
  • 1 tablespoon lime juice
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon finely grated fresh ginger

We use black rice as it provides 50% more dietary fibre than brown rice.


  1.  Cook the rice in a large saucepan of boiling water for 30-35 minutes or until just tender once the rice is ready drain.
  2.  Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork for 4-5 minutes each side or until golden and just cooked through.
  3.  Transfer to a clean chopping board. Cover loosely with foil and set aside for 2-3 minutes to rest.
  4.  Thinly slice the pork. Place the rice, sugar snap peas, mange tout, spinach cashews and chives in a large bowl.
  5.  Whisk the orange juice, lime juice, vinegar, honey and ginger in a small bowl.
  6.  Add dressing and pork to the salad and gently toss to combine.

Preparation time: 15 minutes

Cooking time: 35 minutes

With thanks to Australia’s for this delicious diabetes friendly recipe.

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