Yum … the only word needed to describe this delicious, healthy Brown Rice Salad! This is one dish I make a lot when I’m asked to bring something along to a family dinner or barbecue. I also make this often for dinner but usually halve the quantity. Because this is a salad that’s eaten cold, it’s perfect for school lunches and a great alternative to sandwiches and wraps as it’s so filling. Enjoy!
- 1 ½ cups cooked brown rice
- 3 shallots, chopped finely
- ½ small red capsicum, chopped
- 1 x 125g can corn
- ½ cup frozen peas, cooked
- ¼ cup sultanas
- ½ cup salted cashews
- ¼ cup slivered almonds
- 2 tablespoons fresh parsley, chopped
- Dressing …
- 1 tablespoon olive oil
- 1 tablespoon Soy sauce
- 2 tablespoons lemon juice
- 1 clove garlic, grated finely (using a Zester)
- pinch of salt
- Combine brown rice, shallots, capsicum, corn, peas, sultanas, cashews, almonds and parsley in a large bowl.
- Combine all ingredients for dressing in a bottle and shake well to combine.
- Pour dressing over rice salad approximately 15 minutes before serving and toss through rice salad.
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