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How to make Black rice, tamari pork and roasted pumpkin salad

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 190g (1 cup) black rice
  • 1 tablespoon seasoned sushi vinegar
  • 300g butternut pumpkin, peeled, cut into 1.5cm cubes
  • 3 teaspoons sesame seeds
  • 2 teaspoons peanut oil
  • 400g pork fillet, trimmed
  • 1 1/2 tablespoons salt-reduced tamari
  • 1 tablespoon mirin
  • 1 red onion, cut into thin wedges
  • 3 garlic cloves, thinly sliced
  • 1 long fresh red chilli, thinly sliced
  • 75g baby spinach leaves
  • 2 green shallots, thinly sliced diagonally

Method

  • Step 1 Preheat the oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Cook the rice in a large saucepan of boiling water for 25-30 minutes or until al dente. Drain well. Return to saucepan. Stir in the sushi vinegar. Keep warm.
  • Step 2 Meanwhile, place the pumpkin on one of the prepared trays. Spray with olive oil. Sprinkle with 2 tsp sesame seeds. Roast for 25 minutes or until golden and tender.
  • Step 3 Heat 1 tsp oil in a non-stick frying pan over high heat. Cook the pork, turning, for 5 minutes or until brown. Transfer to the second tray. Drizzle with 2 tsp tamari and 1 tsp mirin. Roast for 10-12 minutes or until just cooked through. Set aside for 5 minutes to rest. Slice the pork.
  • Step 4 Return the pan to high heat. Add the onion and remaining oil. Cook, stirring, for 2 minutes or until golden. Add the garlic and chilli. Cook, stirring, for 30 seconds. Add the remaining tamari and mirin. Cook, stirring, for 30 seconds.
  • Step 5 Place the rice, pumpkin, onion mixture, spinach and half the shallot in a large bowl. Gently toss to combine. Divide among serving plates. Top with the pork. Drizzle with the pan juices and sprinkle with the remaining shallot and sesame seeds.