GREEN RICE WITH BEETROOT & APPLE SALSA
PREP TIME: 10 MINS COOK TIME: 25 MINS SERVES 2 (AS A MAIN)
75g (1/3 cup) SunRice Low GI
200g green beans, trimmed
1/2 small Lebanese cucumber,
5 green shallots, sliced
1/3 bunch mint, leaves chopped,
plus extra leaves to serve Juice of 1/2 lemon
Beetroot & apple salsa 1 cooked beetroot, chopped,
patted dry with paper towel 1 small red apple, quartered,
core removed, chopped
1 small red onion, finely chopped 50g walnut halves, roughly broken 1 Tbsp balsamic vinegar
1 Cook rice in medium saucepan of boiling water for 20 minutes. Add green beans and cook for a further 5 minutes or until both are just tender. Drain and set aside to cool slightly. Add the cucumber, shallots, mint and lemon juice to the rice mixture. Toss to combine.
2 Meanwhile, stir all of the salsa ingredients together in a bowl.
3 To serve, spoon rice onto plates and serve with the salsa, scattered with a few extra mint leaves.
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