Brown Rice Salad

BrownRiceSalad copy
This really is the best rice salad. I have made it over and over again, and it never fails to impress.
If you have time up your sleeve, I suggest you make this in advance and let it sit in the fridge for at least a few hours or overnight.  The flavour is even better after it rests for a while.

I have listed the salad ingredients in cup and spoon measures rather than grams, as I tend to prepare the vegetables while the rice is cooking, to have it all ready to mix.

For a really simple dinner you can also eat this warm, like a ‘fried’ rice. Add a poached egg on top and a dash of sweet chilli sauce, and dinner is served.

If you try this recipe and enjoy it, please leave a comment below. I’d love to hear your feedback. Happy cooking!

Brown Rice Salad
Prep Time
Cook Time
Total Time
Recipe type: Salad
Serves: 6-8
  • 900g water
  • 200g of brown rice
  • ½ red capsicum
  • 1 cup unsalted cashews
  • 3 spring onions, sliced thinly
  • ½ cup currants
  • large handful of fresh coriander
  • ½ cup snow peas sliced thinly (optional)
  • 1 Tbsp sesame oil
  • 2 Tbsp olive Oil
  • 2 Tbsp soy sauce
  • 1 Tbsp lemon or lime juice (about half a lemon or one lime squeezed)
  1. Weigh rice into the steaming basket of the Tmx, rinse under cold water.
  2. Pour water into Tmx bowl and set steaming basket into place.
  3. Cook the rice at Varoma temperature, speed 4 for 30 minutes.
  4. Once cooked, remove basket, tip rice into serving bowl, fluff up with a fork and place into the freezer to cool down for 10-15 minutes. Tip any remaining cooking water down the sink.
  1. Chop the capsicum into small pieces either by hand or in the Tmx at speed 4 for just 3 seconds.
  2. Measure the rest of the ingredients, and roughly chop the coriander by hand or with the capsicum in the Tmx. Thinly slice the snow peas if adding.
  1. After the rice has cooked, add all dressing ingredients to the Tmx and combine speed 4-5 for 10 seconds to mix.
Prepare Salad
  1. Once rice has cooled down add the salad ingredients to the rice, one at a time. mixing each one through as you go. Then add the dressing in two batches, mixing well in between.
  2. Let the salad sit in the fridge before serving.




  1. Penny says

    I made this tonight and it was great. We had it warmish, due partially to time constraints. No poached egg, obviously. You will probably not be surprised to learn that I didn’t add ingredients one at a time etc etc, just chucked it all in together. Looking forward to trying it cold tomorrow.

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