Brown Rice Salad

This brown rice salad is one of my favourites it is super delicious, pretty healthy and best of all it is best made the day before you need it.

The flavour intensifies overnight so its a great dish to make ahead of time saving you time on the day or its a great salad to make for the lunchboxes it will keep about 3 days in the fridge.

Oriental Brown Rice Salad

Soy flavoured nutritious brown rice salad

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling 15 minutes mins

Total Time 55 minutes mins

Course: Salad, Side Dish

Ingredients Method Notes

Ingredients

  

• 1 Cup Medium grain Brown Rice
• 1/2 Red Capsicum small dice
• 1 Cup Unsalted Cashews
• 2-3 Spring Onions finely chopped
• 1/4 Cup Parsley finely chopped
• 1/2 Cup Currants or chopped raisins
• 2 Tbsp Pepita's
• 2 Tbsp Sunflower Seeds

Dressing

• 2 Tbsp Soy Sauce
• 1 Tbsp Lemon juice
• 1/4 Cup Olive Oil

Method

 

1. Cook the rice as per packet directions or if using a Thermomix-put rice in steamer basket and measure 900gm water in the bowl cook 30 min Varoma Speed 4
2. Allow rice to cool in the freezer on a shallow tray 10-15 minutes
   
3. Once rice is cool add to a large bowl with the capsicum, nuts, seeds, spring onion, parsley and currants.
   

Dressing

1. Add all dressing ingredients to a jar and shake to combine
   
2. Add dressing to rice mixture and stir to combine well
   
3. Cover and store in fridge overnight

Notes

I can’t stress enough that you complete the salad the day before you need it, the flavour difference is worth the wait. 

Use gluten free soy sauce to create gluten free