Name: Black rice salad with pork and cashews
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: asian
Ingredients: 175g (1 cup) black rice; 4 (about 125g each) pork loin steaks, excess fat trimmed; 150g sugar snap peas (see note), blanched; 150g snow peas, thinly sliced, blanched; 100g baby spinach leaves; 25g roasted cashews; 40.00 ml chopped fresh chives; 42.00 gm orange juice; 21.00 gm lime juice; 2 tsp white balsamic vinegar; 14.40 gm honey; 1 tsp finely grated fresh ginger

Black rice salad with pork and cashews

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Zesty citrus-ginger dressed salad, bursting with goodness.

Ingredients:

175g (1 cup) black rice
4 (about 125g each) pork loin steaks, excess fat trimmed
150g sugar snap peas (see note), blanched
150g snow peas, thinly sliced, blanched
100g baby spinach leaves
25g roasted cashews
40.00 ml chopped fresh chives
42.00 gm orange juice
2 tsp white balsamic vinegar
14.40 gm honey
1 tsp finely grated fresh ginger

Instructions:

Boil the rice in a large saucepan of water for 30-35 minutes until tender. Then, drain excess water.
Heat a large non-stick frying pan over medium-high heat and spray with oil. Cook the pork for 4-5 minutes on each side until golden and cooked through. Move the pork to a clean chopping board, cover loosely with foil, and let it rest for 2-3 minutes.
Slice the pork thinly. Combine rice, sugar snap peas, snow peas, spinach, cashews, and chives in a large bowl. In a small bowl, whisk together orange juice, lime juice, vinegar, honey, and ginger to make the dressing. Add the dressing and pork to the salad, toss gently to combine.

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