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Asparagus, corn and brazil nut salad

Asparagus, corn and brazil nut salad
Salads

SERVES:
DIFFICULTY:
Easy
PREP TIME:
COOK TIME:

Ingredients

  • 2 cups SunRice Low GI Brown Rice
  • 1 bunch Asparagus, trimmed and sliced
  • 125 g Baby corn, halved
  • 5 Radishes, trimmed and thinly sliced
  • 2 Green onions, trimmed and sliced
  • 1 cup Coarsely chopped mint leaves, plus whole leaves to garnish
  • ¾ cup Brazil nuts, toasted and roughly chopped
  • ½ cup Pomegranate seeds
  • ¼ cup Olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Dijon mustard
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Method

  • Cook the rice according to directions on the packet. Cool.
  • Cook asparagus and corn in boiling water for 2 minutes or until just tender. Rinse under cold water. Drain.
  • Add asparagus, corn, radishes, green onions, mint and 1/2 each of the of the brazil nuts and pomegranate seeds to rice. Combine oil, lemon juice and mustard and add to rice mixture. Toss to combine.
  • Serve salad topped with whole mint leaves, remaining chopped brazil nuts and pomegranate seeds.

Notes

 
Energy per serve: 2112 kJ
Gi estimation: 48, GL estimation: 8
Recipe and image supplied by SunRice. For more recipes go to www.sunrice.com.au

 


Nutritional information (per serve)

Calories: 504kcal | Carbohydrates: 16.3g | Protein: 9.2g | Fat: 35g | Saturated Fat: 6.7g | Sodium: 163mg | Fiber: 8.6g | Sugar: 7.5g
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