Go Back
–+ servings

Brown rice salad

Catherine BarclayCatherine Barclay
A fresh, colourful brown rice salad that brings together chewy whole grains, sweet pops of cranberries or sultanas, crisp capsicum, juicy cherry tomatoes, and the earthy crunch of walnuts. Lifted with fresh dill, mint, and red onion, it’s a vibrant, fibre‑rich side that pairs beautifully with any plant‑based main - light, nourishing, and full of natural flavour.
Print Recipe Pin Recipe
Course Main Course, Side Dish
Servings 4 servings

Ingredients
  

  • 1½ cups cooked brown rice
  • ¼ cup cranberries or saltanas
  • 4 cheery tomatoes halved
  • ¼ cup walnuts finely chopped
  • 1 red capsicuim (bell pepper) diced
  • 2 large handfuls mixed lettuce
  • 1 small red onion diced
  • ⅓ cup fresh dill roughly chopped
  • ¼ cup fresh mint roughly chopped

Dressing

  • 3 tbsp lemon juice
  • 1 tsp wholegrain mustard
  • 1 tsp dijon mustard
  • 1 whole gherkin diced
  • 2 tsp maple syrup optional

Instructions
 

  • Simply combine all ingredients into a large salad bowl, breaking up the lettuce before tossing through the dish.
  • Combine the dressing and pour over the salad then gently mix through.
Keyword brown rice, Fiber rich, Fibre rich, oil free, plant-based, salad, vegan, vegeterian, wfpb, wholefood
Tried this recipe?Let us know how it was!