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

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
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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i

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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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.
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Servings
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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