Nutty brown rice salad

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

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Serves: 4

Time to make: 40 mins

Ingredients

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2 cups brown rice

300g kumarasweet-potatoX, peeled, cut in 1cm cubes

80g snow pea shoots, chopped

½ cup chopped flat-leaf parsley

⅓ cup pistachio kernels, chopped

3 spring onions, ends trimmed and thinly sliced

1 tablespoon salt-reduced soy sauce

2 cloves garlic, crushed

1 teaspoon sesame oil

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Instructions

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1 Cook brown rice in a large saucepan of boiling water following packet instructions or until rice is tender (should take about 25-30 minutes). Drain and transfer to a large bowl. Set aside for 10 minutes to cool slightly.

2 Arrange kumara in a large bamboo steaming basket. Place over a large saucepan of boiling water. Cover with a lid and steam for about 5 minutes or until just tender. Remove from heat.

3 Add kumara and remaining ingredients to rice. Gently stir to combine and serve.

Nutrition Info (per serve)

Calories 520 cal

Kilojoules 2175 kJ

Protein 11.3 g

Total fat 10.1 g

Saturated fat 1.5 g

Carbohydrates 97.1 g

Sugar 7.5 g

Dietary fibre 7.4 g

Sodium 160 mg

Calcium 90 mg

Iron 3.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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