My Favourite Brown Rice Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is the most delicious brown rice salad I have ever eaten. A friend kindly shared this recipe with me many years ago, but could never remember which of her cookbooks she got it from. The dressing is just superb and the addition of all the crunchy seeds and nuts helps to make this rice salad something really special.
  • 1 cup (185 grams) brown rice
  • ¼ cup light soy sauce or tamari
  • 1 small red onion, finely chopped
  • 3 spring onions, sliced
  • 1 red capsicum, chopped into small cubes
  • 2 medium carrots (1 cup), grated
  • 1 zucchini (½ cup), grated
  • ½ cup pistachios or cashews, toasted
  • ½ cup sunflower seeds, toasted
  • ½ cup pumpkin seeds, toasted
  • ½ cup sesame seeds, toasted
  • fresh coriander or other herbs, garnish
  • Dressing
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon honey or maple syrup
  1. Place rice and 2 cups of water in a tightly covered saucepan and simmer for 30–45 minutes, until the rice is tender and the water has all been absorbed.
  2. When cooked, immediately add the soy sauce and finely chopped red onion to the hot, cooked rice.
  3. Mix well, replace the lid and set aside for at least 2 hours, or overnight if you have the time.
  4. Meanwhile, make the dressing: Combine all ingredients in a jar with a tight fitting lid and shake well.
  5. After its standing time, add the spring onions, capsicum, carrot, zucchini, pistachios or cashews and seeds to the rice and mix well.
  6. Toss the dressing through the salad just before serving garnished with fresh herbs.
Recipe by Healthy Home Cafe at