RECIPE: Brown Rice Salad

BBQ season is well underway at our place as I love nothing more than a lazy end to the day.  We enjoyed this delicious rice salad at a friend’s house so I had to get the recipe.  It’s an easy salad which can be made the day before if you don’t dress it.  When you’re next entertaining or asked to bring a salad to share, then give this one a try, you won’t be disappointed.

RECIPE: Brown Rice Salad

RECIPE: Brown Rice Salad


  • 1 cup brown rice
  • ½ cup wild rice
  • salt
  • 8 spring onions
  • 1 tin corn kernels, drained
  • 1 large red capsicum, Cored, seeded and finely diced
  • ½ cup currants
  • 3 tablespoons roasted sunflower seeds
  • 4 tablespoons chopped parsley
  • 8 tablespoons of dressing

Dressing ingredients:

  • ⅓ cup sunflower oil
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • salt and pepper


  1. Cook rice according to instructions on the packet, rinse and drain well.  Transfer the rice to a large serving bowl whilst still warm.
  2. Meanwhile, gently roast sunflower seeds in a frypan until golden and set aside.
  3. Add finely chopped spring onions and remaining salad ingredients and toss thoroughly.
  4. To make the dressing add all ingredients to a screw top bottle or jar.  Add salt and pepper and shake well to blend.  Pour 8 tablespoons of dressing over the salad before serving.


  1. You can make this salad the day before as long as you don’t add the dressing until serving.
  2. Omit the wild rice and substitute with 60g of roasted cashew nuts.





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