Pur­ple Haze Salad

Recipes+ - - Contents -

SERVES 4 PREP 10 min­utes COOK 25 min­utes NU­TRI­TION 1787kJ; 14g fat (7g sat); 11g pro­tein; 21g car­bo­hy­drate; 8g fi­bre COST $3.50 a serve

2/3 cup long-grain brown rice

2 cups shred­ded red cab­bage

½ x 450g can diced beet­root, drained ½ cup drained char-grilled mar­i­nated

egg­plant, chopped

1 red onion, thinly sliced

¼ cup raisins, chopped

2/3 cup wal­nut halves, toasted, chopped 1 ta­ble­spoon rasp­berry vine­gar 1 ta­ble­spoon sesame oil

2 tea­spoons mild mus­tard

1 clove gar­lic, crushed

2 ta­ble­spoons chopped flat-leaf pars­ley

Cook rice in a saucepan of boil­ing wa­ter for 25 min­utes or un­til ten­der. Drain; re­fresh un­der cold wa­ter. Trans­fer to a large bowl.

Add the cab­bage, beet­root, egg­plant, onion, raisins and half the wal­nuts to rice; mix well. Whisk vine­gar, oil, mus­tard and gar­lic in a bowl. Add dress­ing to rice salad; toss to com­bine. Serve sprin­kled with re­main­ing wal­nuts and pars­ley.

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