1/4 cup brown rice, soaked for 30 minutes
1 head of broccoli, cut into florets
30g flaked almonds
125g tin chickpeas, rinsed
1 spring onion, finely chopped
1/4 bunch parsley, chopped
salt & pepper, to taste
1 lemon, zest and juice
2 tsp olive oil
1 tsp dijon mustard
1 clove garlic, crushed
1 Place rice, ½ cup water and ¼ tsp salt in a saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand, covered for 5 minutes before fluffing with a fork and spreading on a plate to cool.
2 At the same time, place broccoli in a small bowl, cover with boiling water and cling wrap and set aside for 3 minutes. Drain, refresh in cold water then pat dry with paper towel.
3 Heat a small frypan over medium heat and toast almonds till golden. Set aside.
4 Whisk dressing ingredients together and toss with rice, broccoli, chickpeas, onion, parsley and almonds. Adjust seasoning and serve.
Nutritional Information - Per Serve
Energy 1455.6kj, Protein 17.3g, Carbs 27.1g, Fibre 12.6g, Sat. Fat 1.5g, Fat 15.6g, Calories 347.7cal, Sugar 2.7g