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Broccoli Brown Rice Asian Salad Recipe


INGREDIENTS:

  • 225g brown and wild rice mix [8 oz / US 1 1/4cup]
  • 200g mung beans [7oz / US 1cup]
  • 275g broccoli florets
  • 1 carrot
  • 1 handful radishes
  • 1/2 red onion
  • 1 to 2 handful pumpkin seeds
  • 3 limes
  • 2 tsp sesame oil
  • 5 tsp soy sauce
  • 2 tsp cider vinegar
  • 2 Tbsp vegetable oil
  • 1 tsp Dijon mustard
  • 2 tsp agave syrup (or honey)
  • 2cm [0.8 inch] of freshly grated ginger
  • 1 garlic clove crushed
  • 1 small bunch of mint
  • 1 small bunch of coriander
  • salt & pepper

INSTRUCTIONS:

  1. Heat salted water in 2 different saucepans.
  2. Cook brown rice in one and mung beans the other. Make sure you do not overcook the rice and the mung beans. They should still have a bite. When cooked, drain and reserve on the side.
  3. Prepare dressing by mixing together Dijon mustard, garlic, lime juices, sesame oil, vegetable oil, soy sauce, cider vinegar, ginger and agave syrup.
  4. Cut broccoli into small florets and steam for 3 mins or so until just cooked.
  5. Put rice and mung beans in a large salad bowl. Add grated carrot plus finely sliced radishes and red onion on top.
  6. Top with broccoli, finely chopped mint and coriander.
  7. Toss all together in dressing until coated all over. Season to taste.
  8. Serve at room temperature sprinkled with pumpkin seeds.


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Broccoli Brown Rice Asian Salad Recipe Broccoli Brown Rice Asian Salad Recipe Reviewed by Jarvis Mann on 9:13 AM Rating: 5

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