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Asparagus, Corn and Brazil nut salad

Asparagus, Corn and Brazil nut salad

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READY IN 40min
PREP TIME 10min
COOK TIME 30min
SERVINGS 4

This rice recipe uses SunRice Low GI Brown Rice combining the benefits of a wholegrain brown rice with the advantages of being a low GI food. It is great used alongside lean meats and seafood or as in this case as a base for a great tasting salad.

Ingredients

  • 2 cups SunRice Low GI Brown Rice
  • 1 bunch asparagus, trimmed and sliced
  • 125g baby corn, halved
  • 5 radishes, trimmed and thinly sliced
  • 2 green onions, trimmed and sliced
  • 1 cup coarsely chopped mint leaves, plus whole leaves to garnish
  • 3/4 cup brazil nuts, toasted and roughly chopped
  • 1/2 cup pomegranate seeds
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard

Directions

  • 1Cook the rice according to directions on the packet. Cool.
  • 2Cook asparagus and corn in boiling water for 2 minutes or until just tender. Rinse under cold water. Drain.
  • 3Add asparagus, corn, radishes, green onions, mint and 1/2 each of the of the brazil nuts and pomegranate seeds to rice. Combine oil, lemon juice and mustard and add to rice mixture. Toss to combine.
  • 4Serve salad topped with whole mint leaves, remaining chopped brazil nuts and pomegranate seeds.

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