Black rice is rich in the antioxidant group called polyphenols, which help nourish and restore the 'good' gut bacteria. This flavoursome salad can be served as a side dish or as a meal on its own.

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• Prep:10 mins

• Cook:35 mins

• Total:45 mins

• Serves 4-6

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Ingredients

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• 1 cup black rice

• 1 corn cob

• 1 head broccoli, cut into florets

• 2-4 garlic cloves (to taste), gently squashed with back of knife and halved

• Salt

• Juice of ½-1 lemon

• Extra virgin olive oil

• 1 bunch fresh basil, washed (leaves only)

• 2-4 tablespoons pine nuts, to taste

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Directions

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1. Cook rice according to packet. (I used the absorption method, which takes about 40 minutes. Once cooked, let rice sit, with lid on, for a further 5 minutes.)

2. Meanwhile, steam corn for 10 minutes and broccoli for 5 minutes. 

3. Place broccoli in a bowl, add half the garlic, a pinch of salt, a good squeeze of lemon and a generous pour of olive oil. Toss gently then set aside.

4. Finely chop basil leaves, place in a large bowl. Add pine nuts and remaining garlic. 

5. Carve corn kernels off cob with sharp knife, add to bowl of basil mixture.

6. Add cooked rice to the basil and corn mixture, stir to combine. Add broccoli, finish with lemon juice. Serve warm.