Brown Rice Salad

A classic Brown Rice Salad recipe packed full of currants, cashews, red capsicum and spring onions tossed in a soy dressing.

5 from 1 vote

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Course: Salads, Side Dish

Cuisine: western

Diet: Gluten Free, Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 256kcal

Cost: $5

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.

RECIPE NOTES & TIPS

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.