Brown rice salad

This salad goes a long way and is best served with your favourite meat and plenty of green salad vegies.
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Details
  • 8
  • 9
Nutrition per serve
  • Energy 889kj
  • Protein 4.1g
  • Carbohydrate 29.7g
  • Total fat 8.1g
  • Saturated fat 1.3g
  • Dietary fibre 2.3g
  • Sodium 179mg

Ingredients

  • 1 cup brown rice (uncooked)
  • 2 shallots, thinly sliced
  • 1 small red capsicum, diced
  • 1/3 cup currants
  • ½ cup dry roasted cashews
  • Dressing:
  • 1/8 cup olive oil
  • 1 tbsp lemon juice (fresh is best – you will need ½ lemon)
  • 2 tbsp reduced-salt soy sauce
  • 1 clove garlic

Method

  1. Cook brown rice in 2 cups of water (stovetop or rice cooker). Drain and cool. Tip: cook rice the day before and cool overnight in the fridge.
  2. Thinly slice the shallots and capsicum. Combine vegetables, currents, cashews and cooled rice.
  3. In a separate bowl prepare the dressing. Crush garlic and combine with oil, squeezed lemon juice and soy sauce. Whisk to combine and add to salad. Mix all ingredients well.
  4. Serve immediately. Tip: If you are preparing in advance, keep currants, cashews and dressing separate until just prior to serving as the cashews will go soggy.

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