Brown Rice Salad
A classic Brown Rice Salad recipe packed full of currants, cashews, red capsicum and spring onions tossed in a soy dressing.
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Servings: 8 serves
Calories: 256kcal
Cost: $5
Equipment
- mixing bowl
- Microwave see notes
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
RECIPE NOTES & TIPS
- Rice - save time by using a 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.
- Freezing - this recipe is not suitable for freezing.
Nutrition
Calories: 256kcal | Carbohydrates: 32g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 386mg | Potassium: 235mg | Fiber: 2g | Sugar: 10g | Vitamin A: 547IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 1mg
