Ingredients
• 175g (1 cup) Sunrice Black Rice
• 4 (about 125g each) pork loin steaks, excess fat trimmed
• 150g sugar snap peas (see note), blanched
• 150g snow peas, thinly sliced, blanched
• 100g baby spinach leaves
• 25g roasted cashews
• 2 tablespoons chopped fresh chives
• 2 tablespoons orange juice
• 1 tablespoon lime juice
• 2 teaspoons white balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon finely grated fresh ginger
Method
1. Cook the rice in a large saucepan of boiling water for 30-35 minutes or until just tender. Drain.
2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the pork for 4-5 minutes each side or until golden and just cooked through. Transfer to a clean chopping board. Cover loosely with foil and set aside for 2-3 minutes to rest.
3. Thinly slice the pork. Place the rice, sugar snap peas, snow peas, spinach cashews and chives in a large bowl. Whisk the orange juice, lime juice, vinegar, honey and ginger in a small bowl. Add dressing and pork to the salad and gently toss to combine.
