A wonderful, colourful mixed vegetable brown rice salad that is packed full of goodness and is a real treat for all! This brown rice salad is zesty and nutty and has a delicious dressing.
Hands up if you are all about that detox life right now? I have both hands up. Although today I had a particularly bad day and ate some roti. First with my eyes, I might add. Then obviously it landed in my belly. So tomorrow, is the day to make up for it but I don’t fancy a boring salad. Step forward, mixed vegetable brown rice salad.
In this awesome salad you will find peppers, red onion, peas, sweetcorn, tomatoes and of course rice. I don’t think you should use white rice here, but feel free to use it if you wish. Mind you, my mum makes an amazing vegetable rice (with white rice) that she serves with kidney beans curry. It just gets devoured. I think mums have that special touch.
My internet connection has been absolutely horrific today, hence the delay in posting. There is some work going on in the area and although Virgin did let us know, I kinda forgot. So earlier today, I went into a slight panic when it cut out mid post and stayed gone for 2 hours or maybe more. It actually gave me time to do other things so it’s all good but please, never again.
Anyway, this brown rice salad is pretty easy to put together and quick to make. It’s ideal for a weekday lunch. It feels fresh and light despite it being a rice salad. I suppose that’s because it is brown rice! I can imagine this being served in a deli with an array of other salads, vegetables, sauces, dips and healthy burgers or falafel. Give it a try and let me know what you think. I think you will love this! Oh and btw the dressing isn’t required all the time because it is equally delicious plain. I did try it with a mustard dressing, but prefer this version!
Mixed Vegetable Brown Rice Salad
- 1 ½ cups brown rice
- 3 cups water
- 1 1/2 tsp Salt
- Juice of 1 Lime
- Juice of 1/2 Lemon
- 1 tsp Oregano
- 80 ml Olive Oil
- 1 ½ tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin powder
- 1 tsp garlic powder
- 3/4 tsp salt
- Black Pepper
- 1 red pepper diced
- 100 g thawed Peas I use Petis Pois
- 1 small red onion
- 1 400 g tin sweetcorn drained
- 225 g Baby plum tomatoes seeds removed and diced
- Small bunch Coriander chopped
Pop rice, salt and water in a medium pan over medium high heat. Bring to a boil and simmer. Place lid on and turn the heat right down to low. Simmer for 15-20 minutes or until rice is tender but still nutty.
Remove from heat and set aside. After 10 minutes, fluff with a fork.
Add all the ingredients for the dressing in a small bowl and whisk with a fork. Taste and adjust seasoning/flavourings.
Add the rice and salad ingredients to a large bowl with the vegetables.
Drizzle with dressing and mix throughly.
It is best to pre soak the rice at least an hour before cooking and wash and drain 3 times!
The rice can be cooked in stock instead of just plain water if you prefer.