Enjoy a celebration of colour and texture with this flavourful wholegrain nero rice salad. Gallo's wholegrain rice has an intense hue and earthy flavour, while Essential Cuisine's Chermoula seasoning adds sweet, smoky and spicy notes throughout, deliciously complimented by a fruity Extra Virgin olive oil. There's nothing not to love about this wholesome salad.
Ingredients750g Gallo Nero wholegrain rice 5 small ripe avocados 3 corn on the cob 10 spring onions 2 limes 6 tbsp Filippo Berio Extra Virgin olive oil 2 red chillies 1 bunch of coriander or parsley to garnish 40g of mixed toasted seeds 30g of unsalted butter Salt and pepper to taste | MethodCook the Gallo Nero wholegrain rice, according to the pack instructions. Once ready, place the rice in a mixing bowl and dress with a drizzle of oil and a little salt. Mix the Essential Cuisine Chermoula seasoning with the softened butter and a drizzle of oil and put to the side. Leave the husk on the corn and place it onto a microwave safe dish. Cook it for about 4-5 minutes until soft. Let it rest for 5 minutes and when still warm peel it well. Flash them on a griddle pan or, if you can, over a BBQ or with a blow torch to give them a nice roasted flavour. Brush them with the pre-prepared mix of oil, butter and Essential Cuisine Chermoula seasoning and cook them for 1 last minute in the microwave to allow the mix to cook and penetrate the cobs. Separate the corn from the cob and chop into big pieces. Wash the spring onions and chop. Peel the avocados, char them with the torch and slice them. Chop the chilli and mix all the ingredients together with the rice. Season with just a drizzle of Filippo Berio Extra Virgin olive oil, salt, pepper, lime zest and the juice of one lime. Garnish with parsley leaves and serve. |
Recipe courtesy of Gallo
