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| Food>Browse all Recipes>Nutty Rice & Spinach Salad |
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Nutty Rice & Spinach Salad |
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Recipe featured in:Quick recipes;
Rice recipes;
Salads & Starters recipes;
Summer recipes;
Vegetarian recipes
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DescriptionA crunchy texture gives this refreshing salad some summer bite. |
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Serves4
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Ingredients |
- 2 cups brown rice
- 3 1/2 cups vegetable stock
- 450g jar fire-roasted peeled peppers
- 100g baby spinach leaves
- 4 spring/green onions, sliced
- 1/2 cup chopped coriander
- 1 cup roasted unsalted cashew nuts
- 400g can chickpeas, drained
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Method
- Place brown rice into a pan with 3 1/2 cups vegetable stock. Bring to the boil. Reduce heat, cover and simmer for 40 min, or until tender and liquid is absorbed.
- Drain peppers and add the juices and oil to rice. Chop the peppers into pieces and stir through the rice with the spinach, spring/green onions, coriander, most of the cashew nuts and all the chickpeas. Toss to combine. Season with salt and pepper. Garnish with remaining cashew nuts.
Source: that's life! TEST KITCHEN (50)
Photo: JOE FILSHIE |
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