Brown Rice Salad

Brown Rice Salad

By Cindy Portwine
0:10 To Prep
0:10 To Cook
8 Servings
Average Rating
Difficulty Easy

Beautiful flavours and so quick and easy


  • 2 cups Brown Rice
  • 1 medium Red capsicum, diced
  • 4 shallots diced
  • 1 cup Fresh Parsley, chopped
  • 1 cup Raw cashews
  • 1 cup Pepitas
  • 1 cup Currants
  • 1/2 Cup soy sauce
  • 1/2 cup or less Olive oil
  • 1 juice of lemon

Step 1

Add to pressure cooker 2 cups of brown rice to 4 cups of water. Over high heat bring to pressure. Once at pressure reduce heat and cook for 10mins. Turn off heat and allow to naturally release.

Step 2

In the meantime, chop capsicum, shallots and parsley and gently roast pepitas if you wish. Once rice has cooled add all ingredients together, mix and enjoy.

Chef's Tips

Can reduce the amount of oil if you wish



I have been making this salad for years now and everyone who tries it wants the recipe. I usually play around with the dressing to suit my taste. I also add around a teaspoon of brown sugar to the dressing and some garlic. I have used white rice as well. Next time I will be using quinoa and brown rice mixed together. My husband would eat the whole thing if I'd let him.

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