This is my new favourite way to eat brown rice. I ordered this a local cafe and loved it so when I got home, I googled the ingredients and found a similar recipe that I’ve slightly adapted below. A nice side dish to grilled chicken breast, with steamed vegetables, or a perfect meal alone.
(Recipe adapted from Serendipity Corner, photo from same)
Ingredients:
1 cup brown rice
2 cups water
6 spring onions, finely diced
2 red capsicum, diced (I used chargrilled capsicum from a jar as they are out of season and expensive right now!)
2 tablespoons each of pumpkin and sunflower seeds
1/2 cup cashew nuts
1/2 cup currants
1/2 cup fresh parsley, chopped
3 tablespoons lemon juice
3 tablespoons reduced salt soy sauce
2 cloves garlic, crushed
1/4 cup olive oil
Place the rice in a pot with the water. Bring to the boil, then turn down the heat and simmer. Stir occasionally. Cook for around 30 minutes, until the water is totally absorbed and the rice is cooked.
While the rice is cooking, place pumpkin and sunflower seeds in a lightly oiled pan over medium heat and stir constantly until slightly toasted. Set aside.
Mix the lemon juice, soy sauce, oil and garlic in a shaker and shake until well mixed.
When the rice is cooked, put into a bowl leave to cool for 5-10 minutes.
Add the spring onion,capsicum, seeds, currants, cashews and parsley and mix. Pour over the dressing, adding to taste. You may not need to use it all.
For more delicious, healthy salad ideas check out more recipes here.
Luisa Brimble
oooohhhhh thank you so very much for mentioning me in the blog.
Nicola
You’re welcome – I love your blog and I LOVE this recipe. So good!
Melanie Thomassian
Agh, this sounds like a lovely recipe, I am going to try it out very soon. Thanks for sharing it 🙂
Nicola
It is very tasty Mel, it’s my new favourite recipe
Charlotte
This salad is so delicious – it’s become a lunch time staple in my family.
nic
Hi Charlotte, agree it’s very delicious! Quite filling too, which is always good. It’s on my favourite recipe list, which reminds me I need to buy more cashews.
Livvy
Hi there, recipe looks amazing! Is it okay to make the night before and serve the next day?
nic
Hi Livvy,
Thanks! Absolutely! It’s lovely cold as well as hot. And if you’re having guests then it makes life easier making it the day before. Hope it goes well. Nicola
Claire
OMG! This recipe is amazing. I just love it. Best rice salad ever! 🙂
Nicola
Hi Claire, glad you love it! I do too
vicky
Hi Nicola. Had this salad a few months ago (at doubtless the same fabulous bakery/cafe) and also had to re-create it. I do it with no dressing (which I couldn’t discern in the original) and just toss the cashews in a very little oil and a teaspoon of honey in a frypan for a moment. The family are addicted too. I’m trying your recipe this evening. Thanks so much for publishing it!
Nicola
Oh great, I’m sure you’ll enjoy this too then 🙂 It’s such a great recipe and always a favourite when I make it for visitors. Let me know how you get on.
Kaye
Love this recipe!
Nicola
Me too!! It’s a good one huh?