Vegie-packed brown rice salad

Course Salad
Servings 4 people



  • 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


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


  • 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.


Can be made in advance
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