02 February 2009

Brown Rice Salad

My friend Cathy made this for a BBQ on Saturday night & it might possibly be the nicest rice salad I've ever tried!

1 cup uncooked brown rice
1-3/4 cup water
1/4 cup light soy sauce
1/2 medium onion - finely chopped
3 spring onions - finely chopped
1 red capsicum - chopped into tiny cubes
1/2 cup sultanas
1/2 cup roasted peanuts - coarsely chopped
1/2 cup each of roasted sunflower seeds, pumpkin seeds & sesame seeds

1/4 cup olive oil
2 Tbsp lemon juice
1 tsp lemon zest
1 clove crushed garlic
1 tsp grated fresh root ginger
1 tsp honey

  • Combine and process until smooth (or shake in a jar).


  • Place rice and unsalted water in a tightly covered pot.
  • Simmer 20-25 minutes until rice is tender and water absorbed.
  • Add soy sauce and finely chopped onion to hot cooked rice. Mix well.
  • Leave at least 2 hours or overnight.
  • Add remaining ingredients.
  • Just before serving, toss through the dressing.

1 comment:

  1. Thank you for sharing your recipes, they all look so yummy. I love sharing my failsafe recipes too.
    I found your blog via Rachel Knights blog.


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