Purple Haze Salad
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
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.