Ingredients (12)
- 140g (2/3 cup) brown rice
- 2 tbsp fresh lemon juice
- 1 tbsp white balsamic vinegar
- 1 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- ½ red onion, finely chopped
- 200g green beans, trimmed, sliced
- 1 large zucchini, finely chopped
- 400g can no-added-salt lentils, rinsed, drained
- 400g can no-added-salt four bean mix, rinsed, drained
- 150g cherry tomatoes, quartered
- 80g feta, finely chopped
Method
Show ingredient quantity- Step 1 Cook the rice140g (2/3 cup) brown rice in a large saucepan of boiling water for 25 minutes or until tender. Drain well. Set aside to cool slightly.
- Step 2 Meanwhile, place the lemon juice2 tbsp fresh lemon juice, balsamic1 tbsp white balsamic vinegar, oil1 tbsp extra virgin olive oil and mustard2 tsp Dijon mustard in a small jar. Cover with a tight-fitting lid and shake until well combined.
- Step 3 Place the rice and onion½ red onion, finely chopped in a large bowl. Add half the dressing and stir until combined. Set aside for 10 minutes to allow flavours to develop.
- Step 4 While the rice and onion is standing, cook the green beans200g green beans, trimmed, sliced in a steamer basket over a saucepan of simmering water for 2 minutes or until bright green and just tender, adding the zucchini1 large zucchini, finely chopped in the last 30 seconds of cooking. Refresh under cold running water and drain.
- Step 5 Add the green beans, zucchini, lentils400g can no-added-salt lentils, rinsed, drained, four bean mix400g can no-added-salt four bean mix, rinsed, drained, tomato150g cherry tomatoes, quartered and feta80g feta, finely chopped to the rice mixture. Add the remaining dressing and gently toss until combined. Season and serve