Brown Rice Salad
Recipe: #37382
September 03, 2021
Categories: Salads, Cashew Nut, Rice, Brown Rice, Australian, British, Birthday, Easter, Picnic, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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