Name: Turkey and brown rice salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2
Ingredients: 2/3 cup (130g) brown rice; 100 gram green beans, trimmed, halved lengthways; 200 gram turkey breast steaks; 3 (105g) red radishes, sliced thinly; 1 (130g) cucumber, halved, sliced thinly; 40 gram goat's cheese, crumbled; 2 green onions, sliced thinly; 1 (100g) celery stalk, trimmed, sliced thinly; 1 tablespoon cashews, toasted, coarsely chopped; 50 gram baby rocket leaves; 1/4 cup torn fresh basil leaves, loosely packed; 1 tablespoon olive oil; 2 tablespoon lemon juice

Turkey and brown rice salad

Packed full of protein and flavour, this delicious turkey and brown rice salad makes a great post workout meal or healthy lunch or dinner to charge you for a big day.

Serves 2

Prep

25M

Cook

45M

Total

1H 10M

Ingredients

2/3 cup (130g) brown rice

100 gram green beans, trimmed, halved lengthways

200 gram turkey breast steaks

3 (105g) red radishes, sliced thinly

1 (130g) cucumber, halved, sliced thinly

40 gram goat's cheese, crumbled

2 green onions, sliced thinly

1 (100g) celery stalk, trimmed, sliced thinly

1 tablespoon cashews, toasted, coarsely chopped

50 gram baby rocket leaves

1/4 cup torn fresh basil leaves, loosely packed

1 tablespoon olive oil

2 tablespoon lemon juice

Method

1.Place rice in a medium saucepan, cover with water; bring to the boil. Reduce heat; simmer, uncovered, for about 35 minutes, or until rice is tender. Drain; rinse under cold water. Drain well.

2.Meanwhile, in a small saucepan cook beans in boiling water for about 3 minutes, or until just tender. Drain; refresh under cold water, drain.

3.On a heated oiled grill pan (or grill or barbecue), cook turkey for about 3 minutes each side, or until cooked through. Cover; rest for 5 minutes, then slice thickly.

4.In a large bowl, combine rice with beans, turkey, vegetables, cheese, nuts, and basil.

5.In a small jug, combine oil and juice; drizzle over salad before serving.

This recipe is perfect for any lunchbox as you can make it the night before; store, covered, in the fridge. If you’re short of time, try making this salad with quinoa instead of rice; it will take less than half the time to cook and has a great fibre content, just like brown rice. You could use chicken breast or lamb fillets instead of the turkey.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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