Warm broccoli, avocado and smoked almond rice salad

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How to make Warm broccoli, avocado and smoked almond rice salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 1 cup white Doongara rice, rinsed
  • 1 bunch asparagus, trimmed, cut into thirds
  • 1 small head broccoli, cut into small florets
  • 1/3 cup Japanese-style mayonnaise
  • 1/2 teaspoon S&B Wasabi Paste
  • 1 tablespoon lemon juice
  • 1 teaspoon sesame seeds, toasted
  • 1/4 red cabbage, finely shredded
  • 1 small avocado, sliced
  • 2 green onions, thinly sliced
  • 1/2 cup smoked almonds, roughly chopped

Method

  • Step 1 Place rice and 1 1/2 cups water in a large saucepan. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 8 minutes. Add asparagus and broccoli. Cook, covered, for a further 4 minutes or until liquid is absorbed and vegetables are bright green and tender. Remove from heat. Fluff with a fork to separate grains. Transfer to a serving bowl. Stand for 5 minutes to cool.
  • Step 2 Meanwhile, combine mayonnaise, wasabi, lemon juice and half the sesame seeds in a small bowl. Season with salt and pepper.
  • Step 3 Add cabbage, avocado, green onion and 3/4 of the almonds to rice mixture. Gently toss to combine. Drizzle salad with mayonnaise mixture and sprinkle with remaining almonds and sesame seeds. Serve.

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