SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 171.2
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.5 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Busy Brown Rice Salad calories by ingredient
Report Inappropriate Recipe

Busy Brown Rice Salad

Submitted by: BIRDER40

Introduction

This salad BURSTS with flavor! The toasty flavor of the pine nuts, the sweet cranberries, the crisp asparagus, the nutty rice, the sweet-n-sour dressing ... it really is a treat for the taste buds. And it's incredibly healthy. This salad BURSTS with flavor! The toasty flavor of the pine nuts, the sweet cranberries, the crisp asparagus, the nutty rice, the sweet-n-sour dressing ... it really is a treat for the taste buds. And it's incredibly healthy.
Number of Servings: 6

Ingredients

    2 bunches fresh asparagus, cut into 1-inch pieces
    1/4 cup pine nuts, (35g)
    1 tsp olive oil
    1 small red onion, finely chopped
    2 clove fresh garlic, crushed
    1/2 tsp ground all spice
    1/4 cup dried cranberries, (35g)
    2 tbs fresh mint, chopped
    1 medium yellow or orange bell peper, thinly sliced
    10-12 cherry tomatos, halved
    1/4 cup(s) lemon juice, (60ml)
    1 tsp honey
    1 tsp olive oil
    2 cup boiled brown rice

Tips

1 cup uncooked brown rice will produce 2 cups cooked brown rice.


Directions

Blanch asparagus in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.

Heat a small non-stick frying pan over medium heat. Add pine nuts and cook, stirring, for 12 minutes or until golden. Remove from pan. Heat 1 teaspoon oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and allspice and cook, stirring, for 30 seconds or until fragrant.

Combine rice, asparagus, pine nuts and onion mixture in a large bowl. Stir in cranberries, parsley, mint, capsicum and tomatoes. Whisk remaining oil, juice and honey in a small bowl. Add dressing to rice salad and toss gently to combine. Serve.

Serving Size: 4 meal-size portions or 6 side-salad portions

Number of Servings: 6

Recipe submitted by SparkPeople user BIRDER40.






Great Stories from around the Web


Rate This Recipe