- Vegetarian
- Gluten free
- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- No added sugar
- Wheat free
This salad is packed with the goodness of grains and vegetables. Topped with fetta and pomegranate, it’s a flavourful side.
- Serves8
- Cook time15 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 2 x 240g pkts Microwavable Brown Rice and Quinoa mix
- 4 corn cobs, husks and silk removed
- 3 celery sticks, thinly sliced
- 5 spring onions, thinly sliced
- 1/3 cup (80ml) lemon juice
- 2 tbs olive oil
- 1 bunch coriander, leaves chopped
- 200g fetta, crumbled
- 1/4 cup (75g) pomegranate seeds
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat brown rice and quinoa mix in microwave, following packet directions, or until heated through. You can also use cooked leftover rice.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning occasionally, for 10-12 mins or until tender and slightly charred. Set aside to cool slightly. Use a serrated knife to cut down the side of the corn to release the kernels. You could also just use tinned and drained corn kernels instead. Add to the rice mixture with the celery, sliced apple or cucumber. Next, add spring onions, chives or red onion.
Step 3
Drizzle the rice mixture with the lime juice or lemon juice and oil. Season. Add the chopped herbs. Toss to combine. Transfer to a large serving bowl. Sprinkle with the cheese and pomegranate seeds or torn raspberries.
Pomegranate prep: to remove the seeds from pomegranate, cut in half. Then, gently tap the back of each half with a wooden spoon over a bowl to catch the seeds.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute 500g of cooked rice for 2 x 240g pkts Microwavable Brown Rice and Quinoa mix.
Swap coriander for mint or parsley.
Swap fetta for any soft cheese, such as goat or ricotta.
Brown rice salad with quinoa, corn and fetta
- Serves8
- Cook time15 minutes
- Prep time20 minutes, + cooling time
Ingredients
- 2 x 240g pkts Microwavable Brown Rice and Quinoa mix
- 4 corn cobs, husks and silk removed
- 3 celery sticks, thinly sliced
- 5 spring onions, thinly sliced
- 1/3 cup (80ml) lemon juice
- 2 tbs olive oil
- 1 bunch coriander, leaves chopped
- 200g fetta, crumbled
- 1/4 cup (75g) pomegranate seeds
Description
This salad is packed with the goodness of grains and vegetables. Topped with fetta and pomegranate, it’s a flavourful side.
Method
Step 1
Heat brown rice and quinoa mix in microwave, following packet directions, or until heated through. You can also use cooked leftover rice.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning occasionally, for 10-12 mins or until tender and slightly charred. Set aside to cool slightly. Use a serrated knife to cut down the side of the corn to release the kernels. You could also just use tinned and drained corn kernels instead. Add to the rice mixture with the celery, sliced apple or cucumber. Next, add spring onions, chives or red onion.
Step 3
Drizzle the rice mixture with the lime juice or lemon juice and oil. Season. Add the chopped herbs. Toss to combine. Transfer to a large serving bowl. Sprinkle with the cheese and pomegranate seeds or torn raspberries.
Pomegranate prep: to remove the seeds from pomegranate, cut in half. Then, gently tap the back of each half with a wooden spoon over a bowl to catch the seeds.