Preparation time 30 minutes
Cooking time 30 minutes
1 1/3 cups Black Rice
1 Corn cob, silks and husk removed 1/4 cup Olive oil
1 Red onion, thinly sliced
2 Chorizo sausages, sliced on an angle 1 Red capsicum, cut into 2cm pieces
1 Green capsicum, cut into 2cm pieces
2 Garlic cloves, thinly sliced
1/2 cup Coriander leaves, coarsely chopped 200g Mixed cherry tomatoes, halved
4 Lime wedges, to serve
1 Cook the rice following absorption instructions on the packet, remove from the heat. Stand 5 minutes.
2 Meanwhile, cut the corn into 8 pieces. Cook in a large saucepan of boiling salted water for 3 minutes. Drain.
3 Heat oil in a large deep frying pan. Add onion and chorizo, cook, stirring occasionally until golden. Add capsicum, garlic and corn. Cook for 2 minutes or until capsicum softens slightly. Add warm rice and toss to coat. Season with salt and pepper. Remove from heat and stir through coriander and tomatoes. Serve with lime wedges. Serving suggestion: Serve with barbecue fish or chicken.
The Carousel thanks the Grains & Legumes Nutrition Council for this recipe.