Brown Rice Salad

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"A great salad to serve during summer. This salad has a nutty flavour and is so easy to prepare. I use chives instead of parsley sometimes and also will add a handful of anything left in the fridge if I want to use it up."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (275.4 g)
  • Calories 576.5
  • Total Fat - 37.8 g
  • Saturated Fat - 6 g
  • Cholesterol - 18.8 mg
  • Sodium - 1757.2 mg
  • Total Carbohydrate - 46.5 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4.9 g
  • Protein - 17.4 g
  • Calcium - 79.1 mg
  • Iron - 4 mg
  • Vitamin C - 14 mg
  • Thiamin - 0.5 mg

Step 1

Using a a fry pan and spray a light coat of oil onto the surface then heat fry pan; when hot, add in the pepitas, sunflower seeds and pine nuts, continually stirring so they do not burn.

Step 2

When they slightly brown up immediately remove from pan onto some absorbent paper to cool.

Step 3

Add the lemon juice, oil, soy sauce and garlic into a salad dressing container or glass jar with lid and shake to mix & set aside.

Step 4

In a large bowl add the cooled rice and add all the other salad ingredients (remaining ingredients) & mix until well combined.

Step 5

Slowly drizzle the dressing over the salad and stir through, you may want to use less dressing so add 3/4 of the dressing stir and taste before adding more dressing if desired. Note: The rice does tend to soak up a lot of the dressing and the rice intensifies in flavor on standing.

Tips & Variations


No special items needed.