| | Black rice, tamari pork and roasted pumpkin salad
Black rice, tamari pork and roasted pumpkin salad
Black rice, tamari pork and roasted pumpkin salad 4.3-5 9
  • Calories: 1552 kj
  • Fat: 6g
  • Carbohydrates: 10g

How to Make:

  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.
  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.
  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.
  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.
  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.
Time for preparing:
30 min.


  • 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