Maggie Beer’s Brown Rice Salad with Sultanas, Broccoli, Feta and Almonds
Maggie Beer’s Brown Rice Salad
I’m very fortunate to be doing cooking demonstrations on behalf of the Maggie Beer Foundation and RDNS
These demonstrations are for older Australians because as people age, they are less likely to eat well
I’m not sure if you are aware of the great work RDNS does, providing nursing and home support services to anyone in need
The goal of Maggie’s foundation is to improve the wellbeing of the ageing population by having access to food full of flavour and nutrients
And that perfectly describes the recipes I get to make on her behalf…
This brown rice salad is just one of the delicious recipes I made this week
It’s been a huge hit – along with the other Maggie Beer recipes I make, of course!
And luckily I’m allow to share this recipe with you
Maggie Beer’s Brown Rice Salad
This is such a delicious salad. I love the use of all the different veggies, the colours, the textures, the flavours, mmmm!
And apart from a bit of prep involved, it is relatively quick and easy to make
You have to give it a go as it is deeelicious!
Maggie Beer’s Brown Rice Salad
- 2 tablespoons sultanas
- 2-3 tablespoons Maggie Beer's verjuice (or wine or vino cotto)
- 1½ cups cooked brown rice
- 1-2 tablespoons extra virgin olive oil
- 1 head of broccoli, cooked (I like to roast mine - see below* for details)
- ½ corn cob, cooked and kernels cut off
- 4 leaves of kale, washed well and very finely chopped
- 1-2 tablespoon fresh mint, finely chopped
- ½ small red capsicum, diced
- ⅓ cup slivered almonds, toasted
- ¼ cup crumbled feta
- Soak the sultanas in the verjuice overnight - or you can pop the sultanas and verjuice in the microwave for 30-60 seconds
- Into a large bowl, place your rice, extra virgin olive oil and sultanas along with verjuice
- Stir well to coat the rice with the dressing
- Add the broccoli, corn, kale, mint, red capsicum and almonds
- Stir to combine
- Transfer to serving bowl and top with feta
- Enjoy - cause it is deeelicious!
- *To roast broccoli, first cut into florets
- Toss with extra virgin olive oil, salt and pepper
- Bake in 180 degree C oven for 30 mins
If you would like to find out more about the RDNS and these cooking demonstrations click here
And you can check out more of Maggie’s recipes here
For those who live in Sydney, Maggie’s verjuice is available at Harris Farm
