Brown Rice, Roasted Nuts and ZESPRI® Kiwifruit Salad
Serves: 4 - 6
Ingredients
Salad
- 2 cups cooked brown rice (or couscous or quinoa)
- ¼ cup pumpkin seeds, toasted
- ¼ cup sunflower seeds, toasted
- ¼ cup pinenuts, toasted
- ¼ cup almonds, toasted
- ¼ cup pistachios, toasted
- 1 medium ZESPRI® GREEN Kiwifruit (may be dried)
- 1 medium ZESPRI® GOLD Kiwifruit (may be dried)
- Mesclun salad greens, or cos lettuce
ZESPRI® GOLD Kiwifruit Vinaigrette
- ⅔ cup light olive oil
- ⅓ cup white wine vinegar
- 1½ tsp whole grain mustard
- 2 ZESPRI® GOLD Kiwifruit, peeled and diced
Directions
1. Preheat oven to 150°C
2. Spread seeds and nuts on baking tray and bake for 10 minutes. Alternatively toss into a non-stick fry pan and brown seeds and nuts for about 4 - 6 minutes. Leave to cool
3. Cook brown rice as per package instructions
4. Make the vinaigrette but combining all ingredients in a bowl and blending until the mustard has emulsified
5. In a salad bowl toss the brown rice, toasted seeds and nuts with the ZESPRI® GREEN and GOLD Kiwifruit and mesclun greens (or cos lettuce). Drizzle over vinaigrette
Preparation Time
10 minutes
Cooking Time
15 minutes
Nutritional Analysis
| Energy |
3474 kJ |
| Protein |
13 g |
| Carbohydrate |
50 g |
| Fibre |
8 g |
| Fat |
63 g |
| Saturated Fat |
8 g |
| Cholesterol |
0 mg |
| Sodium |
16 mg |