Brown rice salad with broccoli, cranberry and almonds

Getting your five plus a day vegetables and fruit can be a totally delicious experience and this brown rice salad with broccoli, cranberry and almonds fits into that delicious experience category.

On a bed of brown rice, the combination of broccoli, cranberry and almond along with snow peas and avocado creates a mixture of crunch, sweetness and creaminess that is both delicious and nutritious.
Brown rice is a wholegrain carbohydrate that supplies you with a nice slow steady release of energy. The avocado and almonds give you some heart healthy fats whilst the cranberries provide a natural sweetness that really makes this salad a hit.  The citrus dressing has slight Asian flavours thanks to the Chinese five spice powder.

Brown rice salad with broccoli, cranberry and almonds

Serves 4-6

1 cup brown rice
1 head of broccoli
1 cup snow peas, ends trimmed off
1 heaped teaspoon coconut oil
3 cloves of garlic, crushed.
1/3 cup cranberries
70g sliced almonds
1 avocado
Juice and rind from 1 large orange
1.5 teaspoons sesame oil (I used Harvest seasame oil)
1/4 teaspoon Chinese 5 spice powder

Cook brown rice as per instructions on the packet.  Or for a short cut, use the microwave brown rice packets – two would be enough for this recipe.

Chop the broccoli into small florets. Steam the broccoli for approximately 4 minutes, so lightly cooked.  It’s important you don’t overcook it or it will mush up when you pan fry it.

In a cast iron or heavy bottom pan, add the teaspoon of coconut oil and heat over a medium temperature.  Add the crushed garlic, broccoli and snow peas.  Cook for around 3-5 minutes.

Place the cooked brown rice on a serving dish and fluff out with a fork.  Top with the snow peas and broccoli.  Sprinkle over the almonds and cranberries.  Slice the avocado and arrange over the top.

In a small bowl, whisk together the orange juice, rind, oil and Chinese five spice powder. Drizzle over the rice and vegetables.

Serve warm with a serve of protein and extra vegetables for a nourishing, satisfying meal. Leftovers make a great lunch the next day 🙂

For more delicious salad ideas, check out my other recipes here.