Brown Rice Salad

Name: Brown Rice Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 450 g packet pre-cooked brown rice (or 3 cups cooked brown rice); 5 spring onion stems (finely diced); 1 red capsicum (finely diced); 3/4 cup roasted cashews; 1/2 cup currants (or sultanas); 1/4 cup olive oil; 3 tbsp light soy sauce; 2 tbsp caster sugar; 2 tbsp lemon juice; 1 tsp minced garlic

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Say hello to the most delicious Asian-style brown rice salad with cashews, currants and capsicum! A flavour-packed salad that takes just 10 minutes to prepare!

Perfect for BBQs, a light lunch, or served as a side to an easy midweek dinner... this salad is always a winner!

A white serving bowl of brown rice salad with cashews and currants.

When the weather warms up, you cannot beat easy salad recipes!

A classic brown rice salad never goes out of style and, just like my curried rice salad, pesto orzo salad and roast vegetable couscous salad, this healthy brown rice salad is packed with flavour and is SO easy to prepare!

This filling summer salad is a meal on its own, or makes a delicious side that can be prepared ahead for the easiest family dinner.

Overhead photo of a serving bowl of the mixed brown rice salad.

Why You're Going To Love This Recipe

Quick and easy recipe - by using pre-cooked brown rice, this salad is on the table in just 10 minutes!
Versatile - not only is brown rice salad great for BBQs, picnics and lunchboxes, but it also makes a delicious light lunch or side dish!
Great for meal prepping - this salad is great to make ahead, as the flavours develop over time.
Full of flavour - with creamy cashews, sweet chewy currants, juicy capsicum and fresh spring onions as well as a salty soy dressing, this salad packs masses of flavour into every mouthful!
Conventional and Thermomix - both methods are written in the recipe card at the end of the post.

What You Need

A handful of basic ingredients is all you need to make this summer rice salad!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients needed to make the brown rice salad weighed out and placed in individual bowls.

For the salad

Brown rice - you can either use 450g pre-cooked brown rice (I like to use Sun Rice rice pouches) or 3 cups of cooked brown rice.
Spring onions - or green onions.
Red capsicum - also known as red bell pepper or simply red pepper.
Cashews - use roasted cashews for the best flavour, however make sure they are unsalted cashews otherwise your salad will taste too salty!
Currants - or substitute with sultanas.

For the dressing

Olive oil - regular olive oil or extra virgin olive oil.
Light soy sauce - this adds a delicious savoury flavour to the dressing.
Caster sugar - also called superfine sugar. This adds a touch of sweetness to the dressing, and caster sugar dissolves easier than regular white or granulated sugar.
Lemon juice - to balance out the sweetness. You can use fresh lemon juice or bottled lemon juice.
Garlic - use a fresh garlic clove crushed, or jarred minced or chopped garlic.

Equipment Required

You don't need any fancy equipment to make this easy rice salad!

Simply a large bowl to mix the salad ingredients together, and a small jar or Thermomix to mix the dressing ingredients.

Step By Step Instructions

Have this flavour-packed brown rice salad ready and on the table in just 10 minutes!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Cook The Rice

Place the packet of brown rice into the microwave and cook according to the instructions. Note: if using leftover cooked brown rice, you'll need 3 cups.

Step 2 - Combine The Salad Ingredients

Place the rice into a large bowl.

Add the diced spring onions, red capsicum, cashews and currants.

Cooked brown rice, currants, cashews, spring onions and red capsicum in a bowl.

Stir to combine.

The salad ingredients mixed together in a large glass bowl.

Step 3 -Make The Dressing

Place the olive oil, light soy sauce, caster sugar, lemon juice and garlic into a small jar.

The salad dressing ingredients in a small jar.

Shake until well combined.

The salad dressing once shaken and mixed together in a jar.

Step 4 - Pour In The Dressing

Pour the dressing over the rice salad and mix to combine.

The dressing mixed in to the rice salad.

Store brown rice salad in the fridge until ready to serve.

Expert Tips

Rice - save time by using a family sized 450g packet of store-bought precooked rice (and heat in the microwave according to the packet instructions). Alternatively, use 3 cups of leftover cooked brown rice.
This recipe is best made at least 30 minutes before serving to allow the rice to soak up the flavour of the dressing.
Store - store brown rice salad in an airtight container for up to 3 days. This salad is not suitable for freezing.

FAQs

What other vegetables can I use in this brown rice salad?

Sweetcorn kernels, grated carrot, chopped cucumber or even roasted pumpkin would all be delicious vegetables to add to this rice salad.

What are the main types of rice?

The most common categories of rice include long, short, medium-grain, and can be in brown, black or white rice.
Plus, there are specific types of rice such as Basmati, which is mainly used in Indian and Middle Eastern cooking, and Arborio, best used in risottos.

What's the difference between brown rice and white rice?

White rice is a refined grain that has had the bran removed, making it softer and quick-cooking. Brown rice contains more fibre, vitamins and minerals than the more processed white rice.