WILD RICE AND BEAN SALAD

Diabetic Living - - MID-WEEK MEALS -

Pre­pare the rice up to a day be­fore if needed, then just add the ex­tras

PREP TIME: 10 MINS

(+ 1 HOUR CHILLING)

COOK TIME: 40 MINS

SERVES 2 (AS A LIGHT MEAL)

125ml (½ cup) wa­ter

60ml (1⁄4 cup) salt-re­duced or

gluten-free veg­etable stock 45g (1⁄4 cup) un­cooked wild rice,

rinsed, drained

2 Tbsp fresh lime juice

1 Tbsp olive oil

1 tsp chopped mint

2 cups baby rocket leaves 1 peach, peeled (if de­sired), flesh

sliced (see Cook’s Tip, page 19) 130g (½ cup) rinsed and drained

canned can­nellini beans

30g re­duced-fat feta, crum­bled Freshly ground black pep­per,

to serve

Lime wedges, to serve (op­tional)

1 Bring wa­ter and stock to boil in a small saucepan over high heat. Stir in rice. Re­duce heat to low and sim­mer, cov­ered, for 40 min­utes or un­til rice is ten­der. Drain, trans­fer to a medium bowl. Set aside to cool.

2 Add lime juice, olive oil and mint to rice. Toss to com­bine. Cover and chill in fridge for up to 24 hours.

3 Add rocket, peach, can­nellini beans and feta to rice. Sea­son with pep­per. Toss to com­bine. Serve with lime wedges, if de­sired.

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