Asian brown rice and ostrich salad with a zesty lime dressing

The gamey flavour of ostrich meat works beautifully with citrusy dressing and crunchy veggies. It's healthy too (it's got less than half the fat of chicken!)

Serves: 1

Preparation time: 10 minutes

Cooking time: 15 minutes


150g brown rice
50g ostrich fillet or steak
1 tsp olive oil
20g halved diagonally mangetout
½ cut into diamond-shaped chunks red pepper
¼ thinly sliced red onion
1 tsp chopped chives
20g lightly toasted cashew nuts
½ sliced into ribbons cucumber
3 tsp seasame oil
1 tsp low-sodium soy sauce
1 tbsp sugar
juice of the lime
pinch of salt


Prepare the rice as on the packet. Sauté the ostrich meat in a little oil over medium heat until medium-rare; remove and slice into strips. Blanch the mangetout. Add the cooked meat, vegetables, chives and nuts to the rice and toss through. In a small jug, combine all the dressing ingredients and whisk together. Drizzle over the rice salad. Serve the rice on a bed of cucumber ribbons.

By Lisa Clark and Health24’s DietDoc, Dr Ingrid van Heerden. Courtesy of Mediclinic family. View the digital magazine here.

Need a wine pairing suggestion? Try Nederburg’s Motorcycle Marvel from the Heritage Heroes Range.

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