Charred Broccoli And Brown Rice Salad
This healthy vegetable packed salad is just as tasty served hot or cold.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Saucepan
- Stove
- Char-grill pan
- Mixing bowl
- Pastry brush
- Tongs
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Plate
- Spoon
- Whisk
- Fork
Ingredients
- 1½ cups (300g) brown rice
- 2½ cups (625ml) water
- 1 clove garlic, crushed
- 2 teaspoons ground cumin
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- sea salt
- cracked black pepper
- 2 heads broccoli (600g), cut into 1cm steaks
- 1 cup (120g) pitted green olives, halved
- 1 cup (120g) mung beans
- ⅓ cup (50g) pine nuts, toasted
- 1 avocado, sliced
- 2 cups baby red-vein sorrel leaves
- 1 cup sunflower sprouts
- ¼ cup (60ml) apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 long red chilli, seeds removed and finely chopped
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