Brown Rice & Spring Vegetable Salad
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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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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
1 cup brown rice
2
500 g packet Wattie's Broad Beans
3
1 bunch asparagus or 100g green beans, trimmed
4
6 radishes, thinly sliced
5
1 cup baby spinach
6
250 ml bottle Eta Avocado & Garlic Dressing
7
¼ cup toasted hazelnuts, roughly chopped
8
2 Tbsp mint leaves
9
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. Watch How To Video
Kraft Kitchen Tips!
Try a wild rice blend instead of the brown rice.
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