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Brown Rice & Spring Vegetable Salad
Brown Rice & Spring Vegetable Salad

Brown Rice & Spring Vegetable Salad

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Cook Minutes 45 Min
Prep : 15 minutes Cook: 30 minutes
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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.

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What do I need ?
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup brown rice
500 g packet Wattie's Broad Beans
1 bunch asparagus or 100g green beans, trimmed
6 radishes, thinly sliced
1 cup baby spinach
250 ml bottle Eta Avocado & Garlic Dressing
¼ cup toasted hazelnuts, roughly chopped
2 Tbsp mint leaves
Seeds from ½ pomegranate
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How do I make it ?
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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.
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Kraft Kitchen Tips!
Try a wild rice blend instead of the brown rice.
Made With
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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.
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