SunRice

Brazil Nut Salad

I am using:

Prep time

15min

Cook time

60min

This vegetarian and vegan friendly rice recipe is full of tasty and nutritious ingredients! This nut salad is easy to cook and is a perfect healthy meal.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Naturally Low Gi Brown Rice

  • 1 bunch Asparagus (trimmed and sliced)

  • 125 g Baby Corn

  • 5 Radishes (trimmed and thinly sliced)

  • 2 Green Onions (trimmed and sliced)

  • ⅔ cup Brazil Nuts (toasted and roughly chopped)

  • ½ cup Pomegranate Seeds

  • 1 cup Mint (coarsely chopped, plus whole leaves to garnish)

  • cup Olive Oil

  • 2 tbsp Lemon Juice

  • 1 tbsp Dijon Mustard

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Brazil Nut Salad

Method

  • To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. Cool.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Cook asparagus and corn in boiling water for 2 minutes or until just tender. Rinse under cold water. Drain.

  • Add asparagus, corn, radishes, green onions, mint and 1/2 each of the of the brazil nuts and pomegranate seeds to rice. Combine oil, lemon juice and mustard and add to rice mixture. Toss to combine.

  • Serve salad topped with whole mint leaves, remaining chopped brazil nuts and pomegranate seeds.

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