Busy Brown Rice Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241.2
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 10.1 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 3.9 g
- Protein: 5.1 g
View full nutritional breakdown of Busy Brown Rice Salad calories by ingredient
Introduction
A sweet and savoury combination of cranberries, pine nuts, honey and lemon juice. A sweet and savoury combination of cranberries, pine nuts, honey and lemon juice.Number of Servings: 4
Ingredients
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2 bunch(es) fresh asparagus, trimmed, cut into 3cm lengths
1/4 cup(s) pine nuts, (35g)
1 tsp olive oil
1 small red onion, finely chopped
2 clove(s) fresh garlic, crushed
1/2 tsp ground all spice
1/4 cup(s) dried cranberries, (35g)
2 tbs fresh mint, chopped
1 medium green capsicum, (250g) thinly sliced
125 g cherry tomato, grape, halved
1/4 cup(s) lemon juice, (60ml)
1 tsp honey
1/2 tbs olive oil, extra virgin
2 cup(s) boiled brown rice
Tips
You will need to cook 1 cup (200g) raw brown rice in a large saucepan of boiling salted water for 20–25 minutes for this recipe.
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 1–2 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 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user BIRDER40.
Heat a small non-stick frying pan over medium heat. Add pine nuts and cook, stirring, for 1–2 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 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user BIRDER40.