Get 60% off*
Join now
Photo of Brown rice salad with pine nuts and cranberries by WW

Brown rice salad with pine nuts and cranberries

11
Points
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
A sweet and savoury combination of cranberries, pine nuts, honey and lemon juice.

Ingredients

Dried cranberries

¼ cup(s), (35g)

Asparagus

2 bunch(es), trimmed, cut into 3cm lengths

Pine nuts

¼ cup(s), (35g)

Olive oil

1 tsp

Red onion

1 small, finely chopped

Garlic

2 clove(s), crushed

Ground all spice

½ tsp

Cooked brown rice

2 cup(s)

Fresh flat-leaf parsley

2 tbs, chopped

Fresh mint

2 tbs, chopped

Green capsicum

1 medium, (250g) thinly sliced

Cherry tomatoes

125 g, grape, halved

Olive oil

1 tbs, extra virgin

Lemon juice

¼ cup(s), (60ml)

Honey

1 tsp

Instructions

  1. Blanch asparagus in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
  2. Heat a small non-stick frying pan over medium heat. Add pine nuts and cook, stirring, for 1–2 minutes or until golden. Remove from pan. Heat 1 teaspoon oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and allspice and cook, stirring, for 30 seconds or until fragrant.
  3. Combine rice, asparagus, pine nuts and onion mixture in a large bowl. Stir in cranberries, parsley, mint, capsicum and tomatoes. Whisk remaining oil, juice and honey in a small bowl. Add dressing to rice salad and toss gently to combine. Serve.

Notes

You will need to cook 1 cup (200g) raw brown rice in a large saucepan of boiling salted water for 20–25 minutes for this recipe.