Brown rice salad is proof that the most colourful bowl on the BBQ table can also be the first one to go.
It's ready in 10 minutes flat and only gets better the longer it sits in the fridge, so it's brilliant for meal prep alongside my Curried Rice Salad or a big batch of Creamy Pasta Salad for school lunches all week.
A Quick Look At The Recipe
✅ Recipe Name: Brown Rice Salad
🕒 Ready In: 10 minutes
👪 Serves: 8 serves
🍚 Calories: 256kcal per serve
🥣 Main Ingredients: brown rice, cashews, currants, capsicum, spring onion
📖 Dietary Info: Gluten-free, vegetarian, dairy-free, easily made nut-free
⭐ Why You'll Love It: crunchy, sweet, savoury and fresh all in one bowl, and it actually improves the longer it sits.
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"I loved this salad. One of my favourites now." - Jo Emo
Jo's not wrong, this one just keeps getting better the longer it sits. If make-ahead salads are your thing, my Roast Vegetable Couscous Salad and Creamy Bacon, Egg & Potato Salad are both regulars in my fridge on busy weeks too.
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Why You're Going To Love This Recipe
- Ready in 10 minutes, thanks to pre-cooked rice pouches. No standing over a pot required.
- Big flavour from a short ingredient list - crunchy cashews, sweet currants and a punchy soy-lemon dressing do all the heavy lifting.
- Feeds a crowd without any fuss, a bit like my Jennifer Aniston Salad - perfect for BBQs, Christmas or when you're feeding the whole footy team.
- Naturally gluten-free and vegetarian, and it's easy to bulk it up with protein if you want it as a full meal.
Rice Salad Ingredients
A handful of everyday ingredients is all you need. Here's the ones worth a closer look.
- Pre-cooked brown rice - the 450g microwave pouches give you that perfect fluffy texture in 90 seconds, but leftover cooked rice works just as well as long as the grains are separate, not clumped.
- Roasted cashews - grab the unsalted ones. Salted cashews plus the soy dressing turns this into a salt bomb pretty fast.
- Currants or sultanas - currants give the best little pop of sweetness, but sultanas will do the job if that's what's in the pantry.
- Light soy sauce - adds the savoury backbone without drowning out everything else. Regular soy sauce works in a pinch, just go easy on the quantity.
Variations
- Nut-free (school lunchbox friendly) - swap the cashews for roasted chickpeas or sunflower seeds.
- Turn it into dinner by adding shredded BBQ chicken, grilled salmon or crispy tofu. If you're after another protein-packed salad for the rotation, my Mango and Chicken Salad is a good one to try next.
- Stir through a handful of chopped mint or coriander right before serving. It's not in the original recipe, but it's a ripper addition if you've got herbs going spare in the fridge.
- Want extra crunch? Swap the cashews for crushed fried noodles like the ones in my Chang's Crispy Noodle Salad.
- Extra veggie version - stir through grated carrot, cucumber, corn or finely shredded cabbage.
- This recipe is naturally gluten-free, just double check the label on your soy sauce.
How To Make Brown Rice Salad
This flavour-packed salad comes together quickly and easily, perfect for busy weeknights or last-minute entertaining.
Note: Scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
- Step 1: Cook the rice. Heat the pre-cooked brown rice pouch in the microwave according to the packet instructions, or use 3 cups of leftover cooked rice. Fluff with a fork and let it cool slightly.
- Step 2: Combine the salad ingredients. Add the rice to a large bowl with the diced spring onion, capsicum, cashews and currants.
- Step 3: Make the dressing. Place the olive oil, soy sauce, caster sugar, lemon juice and garlic in a small jar. Shake well until the sugar dissolves.
- Step 4: Dress the salad. Pour the dressing over the rice mixture and toss to coat. Pop it in the fridge for at least 30 minutes before serving.
Team Thermomix? You can whip up the dressing in just 10 seconds on Speed 8 - check the recipe card below for the full method.
Recipe Tips
- Use warm, not hot, rice - it soaks up the dressing properly without turning mushy.
- Fluff before mixing. Break up any clumps with a fork so the dressing coats every grain evenly.
- Serve at room temp - fridge-cold rice goes firm and a bit dull, so pull it out about 20 minutes before serving.
- Make it ahead - this salad genuinely tastes better the next day, so it's perfect to prep up to 24 hours out for a BBQ. My Cheesy Broccoli and Cauliflower Bake is another one that travels well if you need a second dish.
- Storage - keep in an airtight container in the fridge for up to 3 days.
- Freezing - skip it. The capsicum and spring onion turn watery and limp once thawed, so make a fresh batch instead of freezing leftovers.
Brown Rice Salad FAQs
Yes, and honestly it's better that way. The flavours have more time to soak into the rice, so make it the night before if you can and give it a stir before serving.
This salad is super flexible. Grated carrot, diced cucumber, corn kernels, peas or shredded cabbage all work well - just dice everything small so you get a bit of everything in each bite.
Yep. Jasmine, basmati or long-grain white rice will all work here, just make sure it's cooled slightly before you mix everything through.
Yes, as long as you use a gluten-free soy sauce.
Usually it's overmixing, or using rice that's still too hot when the dressing goes in. Fluff it with a fork, let it cool slightly, and go easy once you start tossing. If you're a rice salad fan, my Crispy Rice Salad is worth trying too - completely different texture, just as easy.
More Salad Recipes
For more easy and delicious salad recipes that are packed with flavour, here are a few more of my favourites.
Brown Rice Salad
Ingredients
For The Salad
- 450 g packet pre-cooked brown rice or 3 cups cooked brown rice
- 5 spring onion stems finely diced
- 1 red capsicum finely diced
- ¾ cup roasted cashews
- ½ cup currants or sultanas
For The Dressing
- ¼ cup olive oil
- 3 tablespoon light soy sauce
- 2 tablespoon caster sugar
- 2 tablespoon lemon juice
- 1 teaspoon minced garlic
Instructions
- 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.
- Place the rice into a large bowl.
- Add the diced spring onions, red capsicum, cashews and currants. Stir to combine.
- Place the dressing ingredients into a small jar. Shake until well combined. If using a Thermomix: mix for 10 seconds, Speed 8.
- Pour the dressing over the rice salad and mix to combine.
- Store in the fridge until needed.
Notes
- For the best flavour and texture, serve this salad at room temperature - fridge-cold rice can taste firm and dull.
- Use warm, not hot, rice: Warm rice absorbs the dressing better without turning mushy.
- Break up clumps: Use a fork to fluff the rice before mixing.
- Serve at room temp: This keeps the grains soft and the flavours bright.
- Make ahead: Prepare up to 24 hours in advance; the flavours only improve.
- Refresh leftovers: Add a squeeze of lemon and drizzle of olive oil just before serving.
- Nut-free option: Swap cashews for sunflower or pumpkin seeds.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not suitable for freezing - the rice and veggies lose texture.
Jo Emo says
I loved this salad
One of my favourites now.