Broccoli Brown Rice Asian Salad [vegan]

A beautiful rainbow of spring colours, this Broccoli Brown Rice Asian Salad is vegan and gluten-free. It makes a satisfying and hearty meal bursting with goodness.

Filled with vegetables, seeds, mung beans and rice tossed in a refreshing lime and herb dressing, this dish will not only stand proud on a buffet table but also make a great option for picnics or lunch boxes.

You can easily swap the rice for quinoa or another whole grain. Mung beans make a nice alternative to lentils and are a good source of plant-based protein, fibre, antioxidants.

It is best to make this Broccoli Brown Rice Asian Salad a few hours ahead so that to let its wonderful flavours develop.

Broccoli Brown Rice Asian Salad [vegan]

A beautiful rainbow of spring colours, this Broccoli Brown Rice Asian Salad is vegan and gluten-free.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Rice & Grains, Salads

Cuisine Asian

Servings 8 people

Calories 266 kcal

Equipment

• 2 saucepans
• mixing bowl

Ingredients

 

MetricUS Customary

 

1x2x3x

• 225 g brown and wild rice mix
• 200 g mung beans
• 275 g broccoli florets
• 1 carrot
• 1 handful radishes
• 1/2 red onion
• 1 to 2 handful pumpkin seeds
• 3 limes
• 2 tsp sesame oil
• 5 tsp soy sauce
• 2 tsp cider vinegar
• 2 Tbsp vegetable oil
• 1 tsp Dijon mustard
• 2 tsp agave syrup
• 2 cm [0.8 inches] of freshly grated ginger
• 1 garlic clove crushed
• 1 small bunch of mint
• 1 small bunch of coriander
• salt & pepper

Instructions

 

• Heat salted water in 2 different saucepans.
• Cook the brown rice in one and mung beans in the other. Make sure you do not overcook the rice and the mung beans. They should still have a bite. When cooked, drain and reserve on the side.
• Prepare the dressing by mixing together Dijon mustard, garlic, lime juices, sesame oil, vegetable oil, soy sauce, cider vinegar, ginger and agave syrup.
• Cut the broccoli into small florets and steam for 3 mins or so until just cooked.
• Put the rice and mung beans in a large salad bowl. Add the grated carrot plus finely sliced radishes and red onion on top.
• Top with the broccoli, finely chopped mint and coriander.
• Toss all together in the dressing until coated all over. Season to taste.
• Serve at room temperature sprinkled with pumpkin seeds.

Nutrition

Serving: 250gCalories: 266kcalCarbohydrates: 47gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 242mgPotassium: 525mgFiber: 6gSugar: 5gVitamin A: 1530IUVitamin C: 40mgCalcium: 71mgIron: 2mg

Keyword Broccoli, rice, salad

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