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