Recipe: Brown rice, broccolini and avocado salad
How to Make:
- Cook rice following packet directions.
- Meanwhile, cook broccolini in a saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain well.
- Place rice and spinach on serving plates. Top with broccolini and avocado. Season with salt and pepper. Whisk vinegar, tamari, oils and sesame seeds together in a small jug. Spoon dressing over broccolini mixture. Sprinkle with mint, coriander, chilli and almonds. Serve.
Time for preparing:
25 min.
Servings:
4
Ingredients:
- 1 cup medium-grain brown rice
- 2 bunches broccolini, trimmed
- 60g baby spinach
- 1 large avocado, thinly sliced
- 1 tablespoon rice wine vinegar
- 2 tablespoons gluten-free tamari
- 2 tablespoons vegetable oil
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds, toasted
- 1/2 cup small fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1 long red chilli, seeded, thinly sliced
- 2 tablespoons natural almond kernels, roughly chopped
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