Recipe: Brown Rice Salad

As we begin the New Year, many of us are coming off a period of festive overindulgence or wanting to let go of unhealthy habits from the year just gone. It is time to start fresh and begin new habits and routines!

When working or studying and leading a busy life it is convenient to go for the ‘easy’ options: a quick toasted cheese sandwich, grabbing a pie or sausage roll, opting for a tasteless salad than adding unhealthy dressings to create flavour, even going for that Uber Eats app. Easy isn’t always healthy, but it can be and it can be flavoursome and fresh. It can also be homemade. Here’s an easy and delicious recipe to get you started on your healthy homemade meals.


2 cups cooked brown rice

Bunch spring onions sliced

2 red capsicum chopped

⅔ cup currants

120g cashews chopped

4 Tbsp sunflower seeds

4 Tbsp roasted pumpkin seeds

6 Tbsp chopped parsley


⅓ cup olive oil

4 Tbsp tamari

2 Tbsp lemon juice

1-2 cloves garlic crushed

Salt & pepper


Add the sliced spring onions to the rice while it’s still warm and put in the fridge for 15 minutes.

Add the chopped capsicum, currants and parsley and leave a little longer, approximately 10 minutes.

While the Brown Rice Salad chills, make the dressing.

To create the dressing, combine all the ingredients together in a container and shake.

Once the Brown rice has cooled, add cashews, seeds and dressing. Let it soak in before serving.

Printable version: Brown Rice Salad 


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