“I LOVE RICE SAL­ADS BE­CAUSE THEY’RE EASY AND YOU CAN LOAD THEM UP WITH GOOD STUFF.”

Super Food Ideas - - IN THIS ISSUE - Claire Brook­man, Food Edi­tor

The much-loved pantry sta­ple, rice, takes cen­tre stage this month in our Sides fea­ture (p52). Not only is rice ver­sa­tile, but it’s gluten-free, rich in min­er­als such as cal­cium and iron, low in fat, and a great source of en­ergy as it’s jam-packed with car­bo­hy­drates and pro­tein. All our stun­ning side dishes are speedy, one-pot and good for you, too! The Warm Broc­coli, Avo­cado and Smoked Al­mond Rice Salad (p54) uses white Doon­gara rice, which is a va­ri­ety that’s grown ex­clu­sively in Aus­tralia and can be found in super­mar­kets. It has a gly­caemic in­dex of 54, giv­ing it a low-gi sta­tus, which means you’ll feel fuller for longer.

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