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Toasted brown rice salad with spiced almonds and avocado
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious and nutritious brown rice salad collaboration by SunRice and taste.com.au.
Ingredients:
  • 200.00 gm low-GI brown rice
  • 18.40 gm extra virgin olive oil
  • 1 medium, ripe avocado, sliced
  • 100g mung beans or mixed sprouts
  • 125.00 ml raw almonds
  • 14.40 gm honey
  • 1 tsp finely chopped rosemary
  • Pinch of salt
  • 1.25 gm smoked paprika
  • 0.63 gm cinnamon
  • 2.00 gm brown sugar
  • Good pinch chilli powder
  • 21.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
  • Salt and pepper, to taste
Instructions:
  • 1. Preheat the oven to 160C. Grease and line two flat, rectangular baking trays. Spread the almonds evenly over each tray. 2. In a bowl, whisk together honey, olive oil, and rosemary until combined. 3. Divide the spice mixture evenly between the trays, tossing the almonds to coat. 4. Bake for 15 minutes, tossing the almonds in their trays every 5 minutes for even roasting.
  • As the almonds are baking, mix together salt, paprika, cinnamon, sugar, and chili powder in a large bowl. When the almonds are done roasting, take them out of the oven and coat them with the spice mixture right away. Spread the hot almonds back onto the lined trays in a single layer to cool down.
  • Heat 1/2 tbsp of olive oil in a large, heavy-based frying pan over medium heat. Add the rice and toast, stirring constantly, for 4-5 minutes until it gives off a toasty, popcorn-like aroma. Remove from heat, let it cool slightly, and then cook according to the package instructions on the stovetop or in the microwave. Allow to cool before using.
  • Combine cooled rice with spiced almonds, mung beans or sprouts in a bowl. Toss gently to mix. In a separate bowl, whisk together dressing ingredients until blended. Pour the dressing over the salad and toss to coat evenly.

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