Brown rice salad with pine nuts and cranberries
11
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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 allspice
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.
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