INGREDIENTS:
- 225g brown and wild rice mix [8 oz / US 1 1/4cup]
- 200g mung beans [7oz / US 1cup]
- 275g 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 (or honey)
- 2cm [0.8 inch] 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 brown rice in one and mung beans 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 dressing by mixing together Dijon mustard, garlic, lime juices, sesame oil, vegetable oil, soy sauce, cider vinegar, ginger and agave syrup.
- Cut broccoli into small florets and steam for 3 mins or so until just cooked.
- Put rice and mung beans in a large salad bowl. Add grated carrot plus finely sliced radishes and red onion on top.
- Top with broccoli, finely chopped mint and coriander.
- Toss all together in dressing until coated all over. Season to taste.
- Serve at room temperature sprinkled with pumpkin seeds.
Source: The Flexitarian
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