Name: Nutty Rice Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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; 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

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

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Duration25 mins

Cook Time20 mins

Prep Time5 mins

Servings

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.

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