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

Jump to Recipe Print Recipe

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

No ratings yet

Duration25

Cook Time20

Prep Time5

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.