This is loosly based on an Anna Hansen (London's The Modern Pantry) recipe that's big on flavour and texture – a real crowd-pleaser. This recipe forms part of the February 23 meal planner created in partnership with New World.
![Tam West](https://www.nzherald.co.nz/resizer/v2/XEHFPEN4PERMFCKGHOTIQSPRME.jpg?auth=08474f153dc1248b7e4a3e8604ac27f4509d273f0b124942177c71b0e3dc664b&width=16&height=14&quality=70&smart=true)
Ingredients
100 g | Walnuts |
1 Tbsp | Icing sugar |
1 tsp | Cumin seeds |
1 cup | Black rice (Main) |
1 | Cinnamon stick |
1 | Turmeric root, thumb-sized piece |
1 | Red onion, thinly sliced |
2 Tbsp | Olive oil |
2 | Corn cobs, kernels only (Main) |
¼ cup | Red wine vinegar |
2 tsp | Smoked paprika |
1 cup | Chopped coriander |
1 | Avocado, diced |
1 bunch | Watercress, leaves picked |
100 g | Goat's feta |
Directions
- Mix the walnuts with icing sugar, cumin seeds and a tablespoon of water and bake at 180C for 20 minutes or until golden.
- Boil the rice with the cinnamon and turmeric in plenty of water for 35 minutes or until rice is tender. Drain, remove the cinnamon and turmeric and leave to cool.
- Fry the red onion in oil until brown. Remove the corn kernels from the cob by running a sharp knife down the length of the cob. Add the kernels to the frying pan and fry for a few minutes. Turn off the heat and add the vinegar, smoked paprika and cooked rice. Mix well to combine. Season with salt, pepper and extra vinegar, if required
- Place in a serving dish and gently fold in the coriander, avocado and watercress. Crumble over the walnuts and feta.