Toasted brown rice salad with spiced almonds and avocado

This healthy brown rice salad is proudly brought to you by SunRice and wowfood.guru.

Recipe «Toasted brown rice salad with spiced almonds and avocado» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup SunRice low-GI brown rice, 2 tsp extra virgin olive oil, 1 medium, ripe avocado, sliced, 100g mung beans or mixed sprouts, 1/2 cup raw almonds , 1 tsp honey, 2 tsp extra virgin olive oil, 1 tsp finely chopped rosemary , Pinch of salt, 1/2 tsp smoked paprika, 1/4 tsp cinnamon, 1/2 tsp brown sugar, Good pinch chilli powder, 1 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 tsp honey.

Ingredients:

• 1 cup SunRice low-GI brown rice 
• 2 tsp extra virgin olive oil 
• 1 medium, ripe avocado, sliced 
• 100g mung beans or mixed sprouts 
• 1/2 cup raw almonds 
• 1 tsp honey 
• 2 tsp extra virgin olive oil 
• 1 tsp finely chopped rosemary 
• Pinch of salt 
• 1/2 tsp smoked paprika 
• 1/4 tsp cinnamon 
• 1/2 tsp brown sugar 
• Good pinch chilli powder 
• 1 tbsp lemon juice 
• 2 tbsp extra virgin olive oil 
• 1 tsp honey 
• Salt and pepper, to taste 

Instructions

1. For the spiced almonds, preheat oven to 160C. Grease and line two flat, rectangular baking trays and divide and spread the almonds over each tray. In a bowl, whisk together honey, olive oil, and rosemary with a fork until just combined. Divide spice mixture evenly between trays, tossing almonds to coat. Bake for 15 minutes, tossing almonds in their trays every 5 minutes during baking so that they roast evenly.
2. While the almonds bake, combine the salt, paprika, cinnamon, sugar and chilli powder in a large bowl. Once roasted, remove the hot almonds from the oven, and toss immediately with spice mixture to coat. Pour the almonds back onto the lined trays, spreading out into a single layer, to cool completely.
3. For the toasted rice, heat 1/2 tbs olive oil in a large, heavy-based frying pan over medium heat, then add the rice. Toast, stirring continuously, for 4-5 minutes until the rice smells toasted, a little like popcorn. Remove from heat, allow to cool slightly, then cook to packet instructions on the stovetop or in the microwave. Set aside to cool.
4. To prepare the salad, combine cooled rice, spiced almonds, mung beans or sprouts and toss to combine. Whisk dressing ingredients together with a fork until just combined, then pour over salad and toss through.