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Broccoli and Brown Rice Salad


With Delaney Mes

Broccoli and Brown Rice Salad 

Serves  4 as a main, more as a side and is great to take to a barbecue.

Salad
1 head broccoli, cut into florets
2 courgette, sliced
pinch of chilli powder
1 red capsicum, diced
1 cup baby spinach
1 Tbsp poppy seeds
2 Tbsp peanuts, coarsely chopped
3 cups cooked brown rice
1/4 cup currants (optional)

Dressing
Juice of 1 lemon
1.5 tsp curry powder
2 Tbsp olive oil
1/2 cup natural yoghurt
salt and pepper

Ingredients
Place broccoli and courgette in an oven tray, season well, sprinkle over chilli powder and drizzle with olive oil. Roast at 190C for 15 minutes. 
Remove from oven and put vegetables in a bowl with the capsicum, spinach, and rice. Add peanuts, poppy seeds and currants (if using) and mix well. 
For the dressing, put all ingredients in a small jug and whisk well with a fork. Taste, and adjust accordingly. Add to salad and serve.

(Broadcast 28 November 2012)


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