3 cups cooked brown rice (or wild rice)
1 cup cooked lentils
1 pomegranate
50g pine nuts, toasted
2 big handfuls Italian parsley
MARINATED SUNDRIED TOMATOES:
60ml (4 tbsp) NOMU Extra Virgin Olive Oil
2 shallots, finely diced
1 clove garlic, finely chopped
3 tbsp white balsamic vinegar
½ tsp NOMU One for All Grinder
4 tsp sugar
½ cup sundried tomatoes, sliced
To make the marinated sundried tomatoes, sweat the shallots and garlic in a little olive oil, taking care not to colour them. Once they become translucent, add the white balsamic vinegar, One for All Grinder and sugar. Stir to dissolve the sugar. While the dressing is still hot add your sundried tomatoes and leave for 1 hour to soften in the warm dressing.
In a large bowl, combine the rice and lentils. Add the sundried tomatoes and remaining marinade and toss well to coat. Cut the pomegranate open and remove the pomegranate jewels, avoiding the white ‘pith’. Add these to the rice and lentil mixture, followed by the toasted pine nuts and roughly chopped Italian Parsley.
Tip: This salad is delicious on its own, or served with grilled chicken or fresh fish straight off the coals.
3 cups cooked brown rice (or wild rice)
1 cup cooked lentils
1 pomegranate
50g pine nuts, toasted
2 big handfuls Italian parsley
MARINATED SUNDRIED TOMATOES:
60ml (4 tbsp) NOMU Extra Virgin Olive Oil
2 shallots, finely diced
1 clove garlic, finely chopped
3 tbsp white balsamic vinegar
½ tsp NOMU One for All Grinder
4 tsp sugar
½ cup sundried tomatoes, sliced
To make the marinated sundried tomatoes, sweat the shallots and garlic in a little olive oil, taking care not to colour them. Once they become translucent, add the white balsamic vinegar, One for All Grinder and sugar. Stir to dissolve the sugar. While the dressing is still hot add your sundried tomatoes and leave for 1 hour to soften in the warm dressing.
In a large bowl, combine the rice and lentils. Add the sundried tomatoes and remaining marinade and toss well to coat. Cut the pomegranate open and remove the pomegranate jewels, avoiding the white ‘pith’. Add these to the rice and lentil mixture, followed by the toasted pine nuts and roughly chopped Italian Parsley.
Tip: This salad is delicious on its own, or served with grilled chicken or fresh fish straight off the coals.
3 cups cooked brown rice (or wild rice)
1 cup cooked lentils
1 pomegranate
50g pine nuts, toasted
2 big handfuls Italian parsley
MARINATED SUNDRIED TOMATOES:
60ml (4 tbsp) NOMU Extra Virgin Olive Oil
2 shallots, finely diced
1 clove garlic, finely chopped
3 tbsp white balsamic vinegar
½ tsp NOMU One for All Grinder
4 tsp sugar
½ cup sundried tomatoes, sliced
To make the marinated sundried tomatoes, sweat the shallots and garlic in a little olive oil, taking care not to colour them. Once they become translucent, add the white balsamic vinegar, One for All Grinder and sugar. Stir to dissolve the sugar. While the dressing is still hot add your sundried tomatoes and leave for 1 hour to soften in the warm dressing.
In a large bowl, combine the rice and lentils. Add the sundried tomatoes and remaining marinade and toss well to coat. Cut the pomegranate open and remove the pomegranate jewels, avoiding the white ‘pith’. Add these to the rice and lentil mixture, followed by the toasted pine nuts and roughly chopped Italian Parsley.
Tip: This salad is delicious on its own, or served with grilled chicken or fresh fish straight off the coals.
3 cups cooked brown rice (or wild rice)
1 cup cooked lentils
1 pomegranate
50g pine nuts, toasted
2 big handfuls Italian parsley
MARINATED SUNDRIED TOMATOES:
60ml (4 tbsp) NOMU Extra Virgin Olive Oil
2 shallots, finely diced
1 clove garlic, finely chopped
3 tbsp white balsamic vinegar
½ tsp NOMU One for All Grinder
4 tsp sugar
½ cup sundried tomatoes, sliced
To make the marinated sundried tomatoes, sweat the shallots and garlic in a little olive oil, taking care not to colour them. Once they become translucent, add the white balsamic vinegar, One for All Grinder and sugar. Stir to dissolve the sugar. While the dressing is still hot add your sundried tomatoes and leave for 1 hour to soften in the warm dressing.
In a large bowl, combine the rice and lentils. Add the sundried tomatoes and remaining marinade and toss well to coat. Cut the pomegranate open and remove the pomegranate jewels, avoiding the white ‘pith’. Add these to the rice and lentil mixture, followed by the toasted pine nuts and roughly chopped Italian Parsley.
Tip: This salad is delicious on its own, or served with grilled chicken or fresh fish straight off the coals.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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