This flavoursome Brown Rice Salad is full of protein and wholegrains, so it’s perfect for giving you long-lasting energy.
Ingredients (serves two)
- 1/2 cup brown rice
- 150g green beans
- 1/2 cup frozen peas
- 2 eggs
- 30g roasted almonds
- 1/2 bunch chives
- 1/3 cup whole-egg mayonnaise
- 3 tsp white wine vinegar
- 1 tsp Dijon mustard
Top and tail the green beans. Follow the directions on the packet to cook the brown rice in a large saucepan of boiling water. When the rice reaches the final two minutes of cooking add the beans and peas to the saucepan. After two minutes remove mixture from stove and rinse under cold water before draining.
Place the uncracked eggs into a saucepan and cover with water. Bring to the boil over high heat before turning down to low heat and simmering for five minutes. Remove the eggs from the stove and place in a bowl of cold water to cool. When cool, peel off shell and cut in half lengthways, set aside.
Finely chop the chives and then coarsely chop the almonds. Place the rice, beans, peas, chives and almonds in a large bowl before mixing well. Place eggs on top of rice mixture
In a separate bowl whisk the mayonnaise, vinegar and mustard along with one teaspoon of water until combined.
Drizzle dressing mixture over the rice and eggs, and serve hot or cold.
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