Sugar free – Gluten free – Lactose free – Vegetarian – Vegan

Rice, broccoli, walnuts and cilantro salad



30 min


  • 300 g red rice
  • 1 head broccoli
  • 60 g almonds with skin
  • 40 g peeled hazelnuts
  • 3 tablespoons sesame oil
  • Zest 1 lemon
  • 6 sprigs cilantro
  • Salt


Let the rice soak in water for 3 hours before cooking. Place the rice in a pot with plenty of water and half a spoonful of salt. Cook it like pasta, for 30 minutes and drain well. Set aside to cool to room temperature.

In another pot with boiling water, add a little salt and cook the broccoli florets for 5 minutes. You want them al dente.

Chop the almonds a little. Chop the cilantro.

In a bowl, mix the rice, broccoli, sesame oil, chopped cilantro and lemon zest. Mix well.

Serve the salad on plates and top with chopped hazelnuts and almonds.