Tomato & Basil Rice Salad

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Try out this delicious vegetarian salad for your next healthy meal idea! This tomato and basil rice salad is full of flavour and is easy to make.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1⅓ cup SunRice Black Rice (rinsed)

  • ½ cup Pine Nuts

  • 400 g Mixed Cherry Tomatoes

  • 2 tbsp Extra-Virgin Olive Oil

  • 180 g Bocconcini (drained, torn in half)

  • 1 cup Basil Leaves (torn if large)

  • ½ cup Basil Pesto

  • 50 g Parmesan (finely grated)

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Tomato & Basil Rice Salad


  • Cook the rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.

  • Meanwhile, preheat oven 200C fan forced. While the oven is preheating, scatter the pine nuts onto a baking tray. Put into oven for 4-5 minutes until light golden. Transfer to a bowl and set aside to cool.

  • Put tomatoes onto the baking tray, drizzle with 1 tablespoon of the oil and season with salt and pepper. Roast 8-10 minutes until just start to soften. Set aside 10 minutes.

  • Add the rice, pine nuts, bocconcini and the basil to the tomatoes. Spoon over the pesto. Top with parmesan, season with salt and pepper and drizzle with remaining olive oil. Serve.

    Serving Suggestion: Serve with barbecue lamb, beef or sausages.

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