brown rice salad

Recently I have been making a concerted effort to include more wholegrain into my meals and I have been experimenting with buckwheat, barley and brown rice. I am also looking to introduce spelt and wheat berries into my meals as well as they are both widely available at the markets here. 

At the moment it is pretty hot here so salads are my go-to meal, however to bulk them up a little I have been adding brown rice. I find that adding rice to a salad bring in a whole new array of flavours, textures and unlimited combinations!

brown rice salad

This was one of my favourite combinations as it has the warm earthy taste of cumin, the crunchy nutty from the toasted pine nuts, a little bit of sweetness from the sultanas and a fresh taste of mint. This is a delightful salad that you can have on its own or as a side dish. 

Buon Appetito

xo

brown rice salad

Ingredients
Serves 4
Author | The Unprocessed Pantry

1 cup brown rice
1/4 cup mixed seeds (I used pumpkin, sunflower and flax seeds)
1 tsp cumin
1 onion, finely chopped
15g pine nuts
1 capsicum, chopped
2 zucchini, chopped
1/2 cup sultanas
handful fresh mint, roughly torn
olive oil
salt
pepper

Equipment
stock pot
frying pan
wooden spoon
strainer/colander
large bowl

Suggestion/Variations
This is a great side dish for lamb. 

Method
Fill a stock pot with water and add the rice, bring to the boil over low heat and cook covered for 45 minutes. Remove from the heat and drain. Rinse under cold water and place to the side. 

Meanwhile in a frying pan, drizzle some olive oil and add the onion. Cook over low heat for 2 minutes or until fragrant, add the zucchini, pinch of salt and pepper and continue to cook for a further 5 minutes. Place into a bowl with the rice.

 Add the pine nuts into the frying pan and toast over low heat for 2 minutes. Add to the rice mixture with the capsicum, seeds, sultanas, mint and toss to combine. Season with salt and pepper and a good drizzle of olive oil.  

 


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