Broccoli Rice Salad Recipes

Steps:

• Make rice and sauce mix as directed on package. Cool 15 minutes.
• Meanwhile, cook broccoli as directed on box. Drain; cool 15 minutes.
• In large bowl, mix cooked rice, cooked broccoli and remaining ingredients. Serve immediately, or cover and refrigerate until serving time.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
• Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.

Steps:

• Combine broccoli and rice in a bowl. Add ham or turkey if you wish. Sprinkle some cheese into the dressing. Just before serving, dress the salad with the dressing and garnish with scallion.
• You could add some diced fresh red bell pepper for additional color and flavor.

Steps:

• In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet.
• Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside.
• Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.