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Serves 4

For the salad

250g of brown rice cooked until soft
4 or 5 peppers, diced finely
1 small bunch spring onions, sliced finely
100g cashews nuts, toasted

For the dressing

100ml extra virgin olive oil
juice 1 lemon (approx 50ml)
50ml dark soy sauce
1 tsp grated ginger

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We find this works better if the rice is cooked and then left to cool before dressing.

Always make sure you cool rice quickly to prevent the growth of bacterial spores - the easiest way is to rinse it with plenty of cold water, and then put in the fridge, preferably in a sealed box.

This keeps really well so make up a big batch at the beginning of the week to take to work/school for lunch.

Brown Rice Salad

This recipe is from the wonderful piece of plentyThe dressing is what really makes this salad: thick soy sauce and olive oil coat the rice in a syrupy dressing, with lemon juice and ginger to lift it. Plus, what with the brown rice, veggies, cashew nuts, ginger and lemon juice, this is positively virtuous eating.


Place all the dressing ingredients in a clean jam jar and mix well. You can make up large quantities of this and it will keep happily for a few weeks.

Mix together the salad ingredients, pour over enough dressing to coat and enjoy!

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