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  1. Home
  2. Food

Cucumber, broccolini and beef rice salad

Lovely and light for a spring night - by Diabetic Living
  • 25 Jun 2019
Cucumber, broccolini and beef rice salad
Prep: 10 Minutes - Cook: 25 Minutes - Serves 2
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Ingredients

2 Tbsp SunRice Doongara Low GI Brown Rice

1 bunch broccolini, trimmed, halved lengthways

100g beef fillet steak, fat trimmed

Extra virgin olive oil cooking spray

Freshly ground black pepper

1 lebanese cucumber, halved lengthways, diagonally sliced

1 cup mint leaves

½ small avocado, chopped

1 green capsicum, chopped

1 Tbsp white wine vinegar

1 tsp extra virgin olive oil

1 tsp wholegrain mustard or gluten-free mustard

Method

  1. Cook rice in a small saucepan of boiling water for 20-25 minutes, adding the broccolini for the last 2 minutes, or until tender. Drain, rinse under cold water, drain again and transfer to a bowl.

  2. Meanwhile, preheat a chargrill pan on medium-high. Spray beef with cooking spray. Season with pepper. Add to the chargrill and cook for 11/2 minutes each side for medium or until cooked to your liking. Transfer to a plate and rest for 5 minutes. Diagonally slice.

  3. Add the cucumber, mint, avocado, capsicum and beef to the rice and broccolini mixture. Toss gently to combine. 

  4. Whisk the vinegar, oil and mustard in a jug. Season with pepper. Toss into salad and serve.

Nutrition Info

PER SERVE 1350kJ, protein 19g, total fat 14.8g (sat. fat 3.3g), carbs 22g, fibre 10g,
sodium 136mg • Carb exchanges 1½ • GI estimate medium • Gluten-free option

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