Brown Rice Salad with Sultanas, Broccoli, Feta and Almonds
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
  1. Soak the sultanas in the verjuice overnight - or you can pop the sultanas and verjuice in the microwave for 30-60 seconds
  2. Into a large bowl, place your rice, extra virgin olive oil and sultanas along with verjuice
  3. Stir well to coat the rice with the dressing
  4. Add the broccoli, corn, kale, mint, red capsicum and almonds
  5. Stir to combine
  6. Transfer to serving bowl and top with feta
  7. Enjoy - cause it is deeelicious!
  8. *To roast broccoli, first cut into florets
  9. Toss with extra virgin olive oil, salt and pepper
  10. Bake in 180 degree C oven for 30 mins
Recipe by Healthy Home Cafe at