Janelle Bloom and SunRice have teamed up to prepare heavenly culinary creations for the entertaining season.


  • 2 cups SunRice Long-grain rice, rinsed

  • 3 cups water

  • 1 lemon, rind finely grated, juiced

  • 800g heirloom tomatoes, sliced

  • 150g cherry bocconcini, torn in half

  • 1 pomegranate, seeds removed, juice reserved (see tip)

  • 1/2 cup small basil leaves

  • Dressing

  • 1/3 cup extra virgin olive oil

  • 2 tbs lemon juice

  • 1/2 tsp caster sugar


  • 1.

    Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 10 minutes. Rinse then drain well. Stir in the lemon rind, juice and season.

  • 2.

    Spoon the rice onto a large platter or serving board. Top with tomatoes, bocconcini and pomegranate seeds.

  • Dressing:

  • 1.

    Combine all the ingredients in a jar, add the reserved pomegranate juice and with salt and pepper. Shake well. Just before serving, pour over the salad and scatter over the basil leaves.

  • Tips:

  • 1.

    To remove seeds from pomegranate, roll the fruit on bench to loosen the seeds. Score around the middle and tear it into two halves. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds.

  • 2.

    This salad is a great accompaniment to Christmas ham, turkey & seafood. It is also a perfect over the summer months to serve with barbecue prawns, chicken & lamb.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 356kj
  • Fat Total 14g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 49g
  • Sugar 8g
  • Sodium 129mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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