Brown Rice Salad with Sultanas, Broccoli, Feta and Almonds
Author: Maggie Beer - with a few slight variations by Caroline!
Prep time:
Cook time:
Total time:
Serves: 2-4
- 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
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2017/03/08/maggie-beers-brown-rice-salad-with-sultanas-broccoli-feta-and-almonds/
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