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
4 people


2 x 220g packs Tenderstem broccoli, trimmed
2 red chillies, seeded and sliced
4 garlic cloves, crushed
1/2 x 100g bunch spring onions, sliced
1½ tbsp olive oil
150g (5oz) easy cook long grain and wild rice, rinsed
1 tsp sesame seeds
1 tbsp miso paste
2·5cm (1in) 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


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