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Wild Rice Salad with Rocket and Pomegranate

This fresh and healthy meal, turns a normal salad on its head.
  • Cooking time
  • Preparation time
  • 5 portions
recipe image Wild Rice Salad with Rocket and Pomegranate

Ingredients

  • 1 cup black rice
  • 25 g Flora Plant
  • 1 garlic clove, crushed
  • 200 g button mushrooms, wiped clean
  • salt and pepper, to taste
  • 2 tbs pine nuts
  • 1/4 cup (60 ml) lemon juice
  • 1 tsp Dijon mustard
  • 25 g Flora Plant, extra, melted
  • 100 g wild rocket
  • 1 pomegranate, seeds removed

Nutrition Facts

Energy (kcal)362 kcal
Energy (kJ)1524 kJ
Protein (g)8.5 g
Carbohydrate incl. fibre (g)86.8 g
Carbohydrate excl. fibre (g)81.1 g
Sugar (g)24.2 g
Fibre (g)5.7 g
Fat (g)6.6 g
Saturated fat (g)0.7 g
Unsaturated fat (g)2.9 g
Monounsaturated fat (g)0.9 g
Polyunsaturated fat (g)2.1 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)219 mg
Salt (g)0.55 g
Vitamin A (IU)398 IU
Vitamin C (mg)192.0 mg
Calcium (mg)108 mg
Iron (mg)1.67 mg
Potassium (mg)1033 mg

Instructions

  1. Preheat oven to 200˚C/180˚C fan-forced. Line an oven tray with baking paper.
  2. Cook the rice in a medium saucepan of boiling water for 35 minutes or until tender. Drain and cool.
  3. Meanwhile, place the Flora Plant and garlic in a small bowl and stir to combine. Place the mushrooms on the prepared tray, season with salt and pepper and dot with the garlic butter. Bake for 20 minutes or until mushrooms are tender. Add the pine nuts to the tray and bake for a further 1-2 minutes or until golden.
  4. Whisk the lemon juice, mustard and extra melted Flora Plant in a large bowl and season with salt and pepper. Add the rocket and rice and toss to combine.
  5. Top with the roasted mushrooms and pine nuts and scatter with the pomegranate seeds.