Edamame and apple brown rice salad

This versatile salad can be served warm or cold. The edamame and apple pairs well with the brown rice to create a dish with lots of texture and flavour.

6

20m

25m

Ingredients

  • 1 1/2 cups (300g) brown rice
  • 120g baby spinach leaves
  • 1 cup (180g) edamame or broad beans, thawed, peeled
  • 1 Pink Lady apple, very thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 tbs sesame seeds, toasted

Miso dressing

  • 2 tbs miso paste
  • 2 tsp sesame oil
  • 1/4 cup (60ml) rice wine vinegar

Method

STEP 1

Cook the rice in a large saucepan of boiling water following packet directions. Rinse under cold water. Drain well. Transfer to a large bowl.

STEP 2

Meanwhile, place the spinach in a colander over a large heatproof bowl. Pour over enough boiling water to just wilt the spinach. Rinse under cold water. Squeeze out excess liquid. Finely chop.

STEP 3

To make the miso dressing, whisk the miso paste, oil, vinegar and 1 tbs hot water in a small bowl.

STEP 4

Add the spinach, edamame or broad beans, apple, cucumber, half the spring onion and half the sesame seeds to the rice in the bowl. Drizzle with half the dressing and toss to combine. Sprinkle with the remaining spring onion and sesame seeds. Serve with the remaining dressing.

Dial it up: For even more flavour and a crisp texture, toss some thinly sliced celery and chopped walnuts through the salad.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
No added sugar
Wheat-free
Yeast-free
Vegan
Vegetarian

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.