Name: Vegie-packed brown rice salad
Ingredients: 150 g basmati or long-grain rice (Uncooked 3/4 of cup); 50 g snow peas (halved); 75 g Frozen broad beans (thawed); 1 stalks celery whole head (sliced); 1/2 red onion (finely chopped); 15 g bunch of fresh parsley (1/4 cup chopped); 15 g bunch fresh coriander (1/4 cup chopped); 1/2 Green apple (cored and sliced); 35 g sun dried tomatoes (roughly chopped); 30 g walnuts (1/4 cup roughly chopped); 1 cloves garlic clove (crushed); 4 tbsp apple juice; 2 tbsp Drizzle extra virgin olive oil

Vegie-packed brown rice salad

Print Recipe

Course Salad

Servings 4 people

Ingredients

Salad

150 g basmati or long-grain rice Uncooked 3/4 of cup
50 g snow peas halved
75 g Frozen broad beans thawed
1 stalks celery whole head sliced
½ red onion finely chopped
15 g bunch of fresh parsley 1/4 cup chopped
15 g bunch fresh coriander 1/4 cup chopped
½ Green apple cored and sliced
35 g sun dried tomatoes roughly chopped
30 g walnuts 1/4 cup roughly chopped

Dressing

1 cloves garlic clove crushed
4 tbsp apple juice
2 tbsp Drizzle extra virgin olive oil

Instructions

Cook rice according to packet instructions. Drain. Cool.
Meanwhile, blanch snow peas in boiling water for 1 minute, then plunge into a bowl of cold water. Drain and set aside.
Place broad beans into a microwave-proof bowl with 2 tablespoons water. Microwave on HIGH for 1 minute. Drain, cool and remove shells.
Combine vegies, fruit and walnuts with cooled rice.
Whisk together garlic, juice and oil. Pour over salad and toss to combine.

Notes

Can be made in advance

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