Ingredients
- 1 cup (200g) long-grain white rice
- 1 bunch thick asparagus, (woody ends trimmed), cut into 4cm lengths
- 2 tablespoons white wine vinegar
- 1 tablespoon rice bran oil or sunflower oil
- 1 teaspoon Dijon mustard
- 250g thinly sliced cooked turkey breast, roughly torn
- 1 yellow capsicum, thinly sliced
- 100g mixed baby salad leaves (mesclun)
- 12 seedless green grapes, halved
- 4 inner celery stalks with leaves, thinly sliced
Method
- Step 1Cook rice according to packet instructions. Add the asparagus for the final 2 minutes of the rice cooking time. Rinse the rice and asparagus under cold running water to cool completely, then drain well.
- Step 2Whisk together the vinegar, oil, mustard and 1 tablespoon of warm water in a large bowl. Season to taste with sea salt and freshly ground black pepper. Add the remaining ingredients, including the rice and asparagus, and toss to combine.
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1458 kj
Energy
8g
Fat Total
2g
Saturated Fat
3g
Fibre
24g
Protein
41mg
Cholesterol
199.93mg
Sodium
4g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
Rice bran: Available from selected supermarkets.
- Author: Kate Tait
- Image credit: Ian Wallace
- Publication: delicious.
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