Rice Salad

Healthy brown rice salad with broccolini, currants, almonds, and a citrus-ginger dressing.

Ingredients

Salad

• 1.5 cups (300g) brown rice (yields approximately 630g cooked)
• 1 bunch broccolini
• ¾ cup (120g) currants
• 4 spring onions, sliced
• ½ cup (60g) slivered almonds, toasted
• 80g goats cheese or feta cheese, crumbled

Dressing

• 3 tbsp olive oil
• ¼ cup (60ml) fresh orange juice
• 1 tsp orange zest
• 1 tbsp apple cider vinegar
• 2cm piece fresh ginger, finely grated
• 1 tbsp honey
• Salt and pepper to taste

Method

1. Cook the brown rice according to package instructions. Once cooked, set aside to cool.
2. Toast the slivered almonds in a dry pan over medium heat for 3-4 minutes until golden and fragrant. Set aside.
3. Bring a large pot of water to a boil. Blanch the broccolini for 2-3 minutes until just tender but still bright green.
4. Drain the broccolini and immediately plunge into ice water to stop the cooking process and preserve the colour. Drain again and roughly chop.
5. Make the dressing: In a small bowl, whisk together the olive oil, orange juice and zest, apple cider vinegar, grated ginger, and honey. Season with salt and pepper.
6. In a large salad bowl, combine the cooled brown rice, chopped broccolini, currants, sliced spring onions, and toasted almonds.
7. Pour the dressing over the salad and gently toss until all ingredients are well coated.
8. Crumble the goats cheese or feta over the top.
9. Season well with salt and pepper to taste.

Nutrition (per serving, approximate)

Notes

This salad can be served warm or cold. It’s excellent for meal prep and keeps well in the fridge for up to 3 days. The combination of sweet currants, crunchy almonds, and tangy citrus dressing makes this a well-balanced dish. Can be served as a side or light main.

Tags: #salad #vegetarian