Photo of Brown rice salad with pine nuts and cranberries by WW

Brown rice salad with pine nuts and cranberries

10
10
6
SmartPoints® value per serving
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 tomato

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.

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