Brown Rice Salad with Garden Vegetables and Italian Herbs
Nutty brown rice, sweet crunch vegetables and flavour packed herbs. This brown rice salad is not your average salad. It is nutritious and delicious. From Sprinkles and Sprouts
Ingredients
For the Salad
- 1 ½ cups brown rice
- ½ teaspoon salt
- 1 tablespoon oil
- 1 red onion
- 1 red capsicum
- ½ cup sweetcorn (defrosted if frozen)
- ½ cup frozen peas (defrosted)
- 1 spring onions
- ½ cup sultanas
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
For the Dressing
- 3 tablespoon cup olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
Instructions
To make the Salad
- Bring a large pan of water to the boil, add the salt and then cook the brown rice for 40-45 minutes until soft.
- Rinse couple of times and drain well.
- Set the rice aside to cool.
- Peel and chop the red onion and then chop the capsicum into small dice.
- Heat the oil up in a fry pan and gently sauté the onion for 3 minutes until softened.
- Add in the capsicum, sweetcorn and peas.
- Stir well.
- Add the vegetables to the rice along with the chopped spring onion, sultanas and the chopped fresh herbs.
- Refrigerate until needed.
To make the Dressing.
- Put all dressing ingredients into a mason jar. Screw on the lid and shake well.
- To Serve
- Remove the brown rice salad from the fridge 15 minutes before you want to eat it (less if it is a very warm day)
- Give the dressing another shake and then dress the rice.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 187kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Sodium: 151mg | Potassium: 261mg | Fiber: 2g | Sugar: 7g | Vitamin A: 565IU | Vitamin C: 24.8mg | Calcium: 22mg | Iron: 1.1mg
Nutrition is per serving
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