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Nutty Rice Salad

A delicious mix of brown rice, sweetcorn, peas, fresh rocket with chewy dried apricots, tropical coconut flakes and chopped nuts

Ingredients

Salad

  • 100 g brown rice
  • 160 g frozen peas
  • 160 g sweetcorn
  • 2 handfuls rocket
  • 80 g dried apricots
  • 20 g flaked coconut
  • 40 g hazelnuts
  • 30 g pistachios

Dressing

  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp syrup
  • 1/4 – 1/2 tsp cayenne pepper
  • Salt and black pepper

Instructions

  • If possible, soak the brown rice overnight or at least 8 hours by covering the rice with filtered water, placing a lid on the jar and then rinsing before use. Continue to cook the rice according to packet instructions, adding the peas for the final 5 minutes. Allow to cool if saving the salad for later.
    2. Make the dressing by adding the ingredients to a lidded jar and shake until mixed, seasoning to taste with salt and black pepper.
    3. Chop the apricots, hazelnuts and pistachios and add to a large mixing bowl with the cooked rice and peas, sweetcorn, rocket and coconut. Pour over the dressing and give everything a good toss.
    4. Serve the salad warm or enjoy cold over the next couple of days.

Notes

This recipe was republished with permission from Nourishing Amy. Find the original recipe here

Amy Lanza (Nourishing Amy)

Amy is a plant-based food blogger, recipe developer and content creator. She works with brands offering food styling and photography to showcase amazing vegan food. Amy is passionate about food, health and happiness and her food and life philosophies are pretty simple – listen to your body. Nourishing Amy shares vibrant, delicious and easy vegan meals to excite all the senses as well as spreading inspirational messages, focusing on seasonal, fresh and recipes for everyday life as well as extravagant...