1½ cups black rice*

200g green beans, sliced

1 cup broad beans, shucked*

1 red capsicum, chopped

2 spring onions, chopped

½ cup coriander, chopped

1 mild red chilli, finely chopped

¼ cup roasted almonds, chopped*

50ml olive oil*

20ml sherry vinegar*

1 clove garlic, crushed

20ml pomegranate molasses*

½ tsp smoked paprika*

Salt and pepper 


*may not be included in your Riverside Market Box




Put the black rice into a pot with 

1½ cups of water and a small pinch of salt, boil until the rice and the water are the same level then remove from the heat and cover with a tight fitting lid and set aside for 20 minutes.

Blanch both types of bean in salted water for three minutes and plunge into cold water to stop the cooking.

Put th eolive oil, vinegar, garlic, molasses and paprika in a jar with a good lid and shake vigorously.

Once the rice as cooled put into a bowl and mix the beans, capsicum, chilli and dressing through. Taste and season with salt and pepper.

Serve topped with the coriander, spring onion and almonds. This dish goes very well with some BBQ chicken.