Corn & Sesame Rice Salad

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Corn & Sesame Rice Salad

 

 

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Preparation: 15 minutes

Cooking: 5 minutes

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two 250 g (9 oz) packets 90-second microwave brown rice (see Tip)

420 g (15 oz) can super-sweet corn kernels, drained

cooking oil spray

8 teaspoons sesame seeds

1/2 cup pepitas (pumpkin seeds)

1 medium red capsicum (bell pepper), finely chopped

3 green onions, thinly sliced diagonally

1/2 cup chopped fresh coriander (cilantro)

1 clove garlic, crushed

4 teaspoons sesame oil

salt, to taste

 

 

1. Prepare rice as directed on packet. Place in a large bowl; cool

slightly.

 

2. Meanwhile, spray corn with cooking oil. Heat a large frying pan

over moderate heat. Cook and stir corn for 4 minutes, adding sesame

seeds in last minute. Transfer to

a plate and wipe pan clean.

 

3. Spray pepitas with cooking oil; add to pan. Cook and stir for 1

minute or until toasted; transfer to plate with corn.

 

4. Add corn mixture and the remaining ingredients to rice; stir to

combine. Season to taste with salt. Serve.

 

 

 

TIP: For a cheaper option, cook l l/4 cups long-grain brown rice, then

let cool.

 

 

 

Serves 6.