Fresh Corn and Tomato Rice Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 700
This rice salad is pretty awesome as a light lunch or the perfect accompaniment on a larger scale to anything you need a solid salad for! Enjoy.
Inspired by: https://tenina.com/recipes/fresh-corn-and-tomato-rice-saladrecipe updated Dec 21, 2021
Ingredients
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- Tomato
- 200 g
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- Feta cheese
- 100 g
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- Black pepper
- 1 pinch
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- Mint leaves
- as needed
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- Pink himalayan salt flakes
- 1 pinch
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- Extra virgin olive oil
- 100 g
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- Water
- 1 L
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- Black rice
- 150 g
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- Ear of corn
- 900 g
Tools
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TM5
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Large mixing bowl
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Varoma dish
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Simmering basket
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Tm5 bowl
Step preview
- Add mint leaves and pink Himalayan salt flakes to the TM5 bowl
- Chop with MC in place 3 sec, speed 6
- Then add extra virgin olive oil to the TM5 bowl
- Cook 4 min, 70°C, speed 1
- Let cool slightly
- Blend with MC in place1 min, speed 8
- Scrape down sides of TM5 bowl
- After scraping, blend again for 1 minute on speed 8
- Remove from bowl and set aside
- Fill bowl to the 1L mark
- Add black rice to the simmering basket
- Add ear of corn to the varoma dish then set aside
- Steam - approx 15 min, 100°C, speed 3
- Place the Varoma with the corn on top of the bowl and steam a further 15 min/100°C/speed 4
- Remove both the corn and the rice and cool
- Cut the corn off the cob and place into a large mixing bowl with the rice
- Add tomato and feta cheese to the large mixing bowl
- Drizzle generously with the Mint Herb Oil and add black pepper
- Serve on the day it is made