Sugar free – Gluten free – Lactose free – Vegetarian – Vegan
Rice, broccoli, walnuts and cilantro salad
- 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
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.