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Christmas Salads Recipes

Brown Rice & Spring Vegetable Salad

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Brown Rice & Spring Vegetable Salad

Name: Brown Rice & Spring Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Yield: Makes 4-6
Ingredients: 1 cup brown rice; 500g packet Wattie's Broad Beans; 1 bunch asparagus or 100g green beans, trimmed; 6 radishes, thinly sliced; 1 cup baby spinach; 250ml bottle Eta Avocado & Garlic Dressing; ¼ cup toasted hazelnuts, roughly chopped; 2 Tbsp mint leaves; Seeds from ½ pomegranate

Add some colour to your brown rice salad, this one has it all beans, radishes, asparagus, hazelnuts, topped with pomegranate seeds and don't forget the Eta Avocado & Garlic Dressing. Perfect for the festive season.

Makes 4-6

Prep Time 15 minutes

Cook Time 30 minutes

Easy

Ingredients

1 cup brown rice

500g packet Wattie's Broad Beans

1 bunch asparagus or 100g green beans, trimmed

6 radishes, thinly sliced

1 cup baby spinach

250ml bottle Eta Avocado & Garlic Dressing

¼ cup toasted hazelnuts, roughly chopped

2 Tbsp mint leaves

Seeds from ½ pomegranate

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Broad Beans

Flavoursome broad beans grown on the Canterbury Plains. Harvested in their prime and snap frozen to help retain their natural goodness and distinctively nutty flavour.

Method

Step 1

1. Place the brown rice into a medium saucepan and cook as per packet instructions.

Step 2

2. Bring a medium saucepan of lightly salted water to the boil. Add the frozen Wattie's Broad Beans, bring back to the boil and blanch for 1 minute. Remove from the saucepan, run under cold water to cool then peel.

Step 3

3. Add the asparagus or beans to the water and blanch for 2 minutes until barely tender and bright green. Drain and cool in iced water.

Step 4

4. Place the rice in a salad bowl or platter with the broad beans, asparagus or green beans, radishes and baby spinach. Drizzle over ½ cup Eta Avocado & Garlic Dressing. Top with the hazelnuts, mint and pomegranate seeds. Toss gently before serving.