Rice and Broccoli Salad with Pomegranate Dressing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Diet: Vegan
Ingredients
Scale
- 500g/3 cups cooked brown rice, cooled to room temperature
- 1 apple, cored and diced
- 2 heads broccoli, cut into florets
- 75g/1/2 cup almond slices, toasted
- plus any other veg you choose
- sea salt and freshly ground black pepper, to taste
Pomegranate Dressing
- pomegranate juice (pure rather than juice drink)
- 2 1/2 tablespoons white balsamic vinegar or apple cider vinegar
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 tablespoon fresh basil
- 1/2 teaspoon garlic, minced
- sea salt and fresh ground pepper, to taste
Instructions
- Cook brown rice according to package instructions and cool to room temperature.
- Steam broccoli florets until tender and bright green, about 3 minutes. Transfer the broccoli to a colander and run under cold water until it stops cooking. Set aside.
- Cook or chop any other veg and fruit you want to use.
- To make dressing, whisk together all ingredients in a small bowl. In a large bowl, toss brown rice, broccoli, diced apples, other veg of your choice, and dressing. Before serving sprinkle salad with toasted almond slices.