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
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. Tips
What do I need?
Select All
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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