Green rice with beetroot & apple salsa
Serves 2
Easy
Prep:
Cook:
Why not make this healthy rice salad the night before to save time when you're in a rush? We've added walnuts to the salsa as they're rich in essential omega-3 fats
Skip to ingredients
Showing items 1 to 3 of 6
For the rice
- 85g brown basmati rice
- 140g fine green beans
- ½ small cucumberfinely diced
- ½ bunch spring onions(about 5), sliced
- ⅓ pack mintchopped, plus extra leaves to serve
- juice ½ lemon
For the salsa
- 1 cooked beetrootdiced
- 1 small applecored and diced
- 1 small red onionfinely chopped
- 25g walnut halvesroughly broken
- 1 tbsp balsamic vinegar
Nutrition: per serving
- kcal332low
- fat11glow
- saturates1g
- carbs45g
- sugars12g
- fibre8g
- protein10g
- salt0.1g
Method
step 1
Boil the rice for 20 mins, then add the green beans and cook 5 mins more until both are just tender. Drain and leave to cool slightly before stirring in the cucumber, spring onions, mint and lemon juice.
step 2
Meanwhile, stir all the salsa ingredients together.
step 3
Spoon the rice onto plates and serve with the salsa, scattered with a few extra mint leaves.
