Rice salad with blistered broccolini and miso dressing
- For the salad
- 300g black rice
- 1 tablespoon canola or sunflower oil
- 200g broccolini
- 150g snow peas
- ¼ red cabbage (around 200g), shredded
- 150g mixed radishes, topped, tailed and thinly sliced
- 1 cup edamame beans, defrosted
- 1 avocado, cut into wedges at the last minute
- For the dressing
- ⅓ cup cashews
- 1cm ginger, peeled and roughly chopped
- 3½ tablespoons white miso
- 2 tablespoons rapeseed oil
- 3½ tablespoons lemon juice
- 1 tablespoon brown rice syrup (or maple)
1 Place the rice in a large pan, cover with plenty of water and bring to a boil. Once boiling, turn the heat down to a simmer and cook for 18 minutes until tender. Drain, using a sieve then place the sieve over the saucepan, cover with a tea-towel and leave to one side.
2 Next, make the dressing. Place all the ingredients for the dressing in a blender with 1/3 cup of water and blend. Leave to one side. Taste and adjust the lemon or miso as you wish.
3 For the vegetables, heat 1½ tablespoons of rapeseed oil in a large frying pan over a medium to high heat. Once hot add the broccolini and cook for 2 minutes. Then add a splash of water (around 3 tablespoons), toss and cover with the lid. Cook for 5 minutes or until tender, then transfer to a plate. Add another drizzle of oil to the pan and when hot, add the mangetout. Cook for a couple of minutes until nicely blistered, then add to the plate.
4 To assemble the salad, place the cooked rice in a large serving bowl. Layer over the red cabbage, broccolini and mangetout, followed by the raw radishes, edamame and avocado. Drizzle over the dressing, mix and serve.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 2.2g
Dietary fibre 8.4g
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