

Nutty rice salad
Ingredients
- ¼ cup pine nuts
- 3 cups cooked brown rice (takes about 30 minutes)
- 1 carrot, chopped
- 1 red pepper, deseeded and chopped
- 1 apple, chopped
- 200g small mushrooms, sliced
- 310g can corn sweetcornXkernels, drained
- 2 tablespoons lemon juice
- 2 tablespoons sweet fruit chutney
- 1 tablespoon oil (any mild-tasting oil)
- 2 teaspoons curry powder (or to taste)
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Instructions
1 Place pine nuts in a pan, stir over heat until lightly browned, remove from pan and cool.
2 Combine rice, pine nuts and the remaining ingredients in a bowl and mix well. Salad can be made 3 hours ahead.
Recipe supplied by Healthy Food Guide reader, Angela KeilHFG tip
Angela says: "This is a salad I am always asked to do whenever my family has a get-together. I have been making it for the past 17 years. I recommend cooking Sunrise brown rice and using Cerebos sweet fruit chutney. I also use a dark red apple and drizzle the lemon juice on top until I assemble the whole salad. Almonds or cashew nuts can be substituted for pine nuts."
Nutrition Info (per serve)
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Calories 280 cal
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Kilojoules 1170 kJ
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Protein 7.1 g
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Total fat 7.4 g
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Saturated fat 1.1 g
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Carbohydrates 44.1 g
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Sugar 10.7 g
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Dietary fibre 5.7 g
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Sodium 178 mg
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Calcium 19 mg
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Iron 2.1 mg
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