Charred broccoli and prawn black rice

Taste Magazine

The honey balances the spicy lime and is great with the prawns in this fresh gluten-free rice salad.

• 10 mins to prep
  

• 30 mins to cook
  

• 11 ingredients
  

• Serves 4
  

Ingredients;;

• 105g (½ cup) black rice
  

• 3 sweet corncobs, husks removed
  

• 1 large head broccoli, cut into florets
  

• 80ml (1/3 cup) light flavour extra virgin olive oil
  

• 1 ½ cups firmly packed fresh mint and coriander leaves
  

• 500g peeled green prawns, tails intact
  

• 2 garlic cloves, crushed
  

• 1 large lime, rind finely grated, juiced
  

• 1 long fresh green chilli, finely chopped
  

• 2 teaspoons honey
  

• 3 green shallots, thinly sliced
  

Method;;
Step 1
Cook the rice in a saucepan of boiling water, stirring occasionally, for 24 minutes or until tender. Drain and refresh under cold running water. Drain well.
Step 2
Meanwhile, preheat a barbecue or chargrill on medium-high. Barbecue the corn, turning often, for 15-20 minutes or until charred and tender. Use a sharp knife to remove the kernels. Combine the broccoli and 1 tbs oil in a bowl. Season. Cook the broccoli, turning often, for 10 minutes or until charred and tender. Chop. Transfer to a large bowl.
Step 3
Finely chop ¼ cup of the mint and coriander. Coarsely chop half the remaining mint and coriander and reserve. Place the prawns, finely chopped herbs, 1 tbs oil and 1 garlic clove in a bowl and stir to combine. Season and cook, turning, for 3 minutes or until cooked through. Transfer to the bowl.
Step 4
Whisk the lime rind, lime juice, chilli, honey and remaining oil and garlic in a bowl. Season. Add the cooked rice, corn, shallot, reserved chopped herbs, whole herbs and dressing to the broccoli mixture. Toss to combine and divide among bowls.