Vegie-packed brown rice salad
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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