- 1 cup medium-grain brown rice
- 2 bunches broccolini, trimmed
- 60g baby spinach
- 1 large avocado, thinly sliced
- 1 tbsp rice wine vinegar
- 2 tbsp gluten-free tamari
- 2 tbsp vegetable oil
- 1/2 tsp sesame oil
- 1 tsp sesame seeds, toasted
- 1/2 cup small fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1 long red chilli, seeded, thinly sliced
- 2 tbsp natural almond kernels, roughly chopped
Cook rice following packet directions.
Meanwhile, cook broccolini in a saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain well.
Place rice and spinach on serving plates. Top with broccolini and avocado. Season with salt and pepper. Whisk vinegar, tamari, oils and sesame seeds together in a small jug. Spoon dressing over broccolini mixture. Sprinkle with mint, coriander, chilli and almonds. Serve.