Roasted broccoli and rice salad with miso

"This vibrant, vegan-friendly salad sees tenderstem broccoli roasted with chilli, garlic and spring onions for a fragrant finish, tossed with wild rice, drizzled with an aromatic miso dressing and sprinkled with sesame seeds for crunch."
Prep time:
20 min
Cook time:
20 min
Servings:
4 people

Health Score

High
Medium
Low
8.2 / 10
High score

Glycemic Index

Index
55
Moderate
Load
22
High

Nutrition per serving:

Calories317.98 kcal16%
Fat13.36 g19%
Carbs38.89 g15%
Sugars4.95 g5%
Protein11.00 g22%
Sodium1001.91 mg50%
Fiber5.33 g19%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
55
Moderate
Glycemic Load
22
High

Ingredients

2 x 220g packs Tenderstem broccoli, trimmed
2 red chillies, seeded and sliced
4 garlic cloves, crushed
½ x 100g bunch spring onions, sliced
1½ tbsp olive oil
150g easy cook long grain and wild rice, rinsed
1 tsp sesame seeds
1 tbsp miso paste
2.5cm fresh ginger, finely chopped
1 garlic clove, finely grated
1 tbsp tahini
1 tsp light brown sugar
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp soy sauce

Directions

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