- Prep Time:20 mins
- Cook Time:N/A
Crunchy Brown Rice Salad
+1 Black Beans
This Crunchy Brown Rice Salad is packed with a variety of different textures and flavours that will leave your tastebuds very satisfied. There’s the freshness of the capsicum and tomato, the distinct taste of dill and the soft, creamy consistency of the added black beans. Try serving it as a side and it will spice up any main!
Original recipe by PHOODIE | 1.11.15
+1 1 CAN (400g) EDGELL BLACK BEANS
- 350g brown rice
- 1 yellow capsicum
- ½ bunch spring onions
- 1 punnet grape tomatoes
- 1 red onion
- 1 fennel bulb
- 1 bunch parsley
- ½ bunch dill
- 1 cup slivered and roasted almonds
- 1 cup salad seeds (e.g. sesame, sunflower and pumpkin seeds)
- Salt and pepper, to taste
- Juice of 2 lemons
- ½ cup olive oil
Prepare the rice as per the instructions on the packet. Spread out on a large plate to cool.
Finely dice or slice all vegetables and herbs, place them into a large bowl.
ADD DRAINED AND RINSED EDGELL BLACK BEANS.
Add ½ of the almonds and ½ of the salad seeds (you will use remainder as a garnish). Mix gently.
Add salt, pepper, lemon juice and ¼ cup olive oil to the rice, toss gently.
Bit by bit add the rice to the vegetable bowl and mix.
Transfer to serving platter, drizzle over remaining olive oil and top generously with remaining nuts and seeds.
Heat 40g butter in a frypan over medium heat, cook almonds and seeds until golden brown. Place on absorbent paper to cool. Store in an airtight container.