Warm Broccoli Avocado Smoked Almond Rice Salad Recipe

Ingredients

• 1 cup white doongara rice, rinsed
• 1 bunch asparagus, trimmed, cut into thirds
• 1 small head broccoli, cut into small florets
• 1/3 cup japanese-style mayonnaise
• 1/2 tsp s&b wasabi paste
• 1 tbsp lemon juice
• 1 tsp sesame seeds, toasted
• 1/4 red cabbage, finely shredded
• 1 small avocado, sliced
• 2 green onions, thinly sliced
• 1/2 cup smoked almonds, roughly chopped

Method

1. Place rice and 1 1/2 cups water in a large saucepan. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 8 minutes. Add asparagus and broccoli. Cook, covered, for a further 4 minutes or until liquid is absorbed and vegetables are bright green and tender. Remove from heat. Fluff with a fork to separate grains. Transfer to a serving bowl. Stand for 5 minutes to cool.
2. Meanwhile, combine mayonnaise, wasabi, lemon juice and half the sesame seeds in a small bowl. Season with salt and pepper.
3. Add cabbage, avocado, green onion and 3/4 of the almonds to rice mixture. Gently toss to combine. Drizzle salad with mayonnaise mixture and sprinkle with remaining almonds and sesame seeds. Serve.