Brown Rice Salad

Ceres Organics Brown Rice Salad

This Ceres Organics brown rice salad recipe is an absolute winner in our household! If you can't find golden berries, you can substitute them for sultanas. I find this salad tastes bests after chilling in the fridge for an hour or so. 

Serves 4 
1 cup brown rice
2 cups water
2 tablespoons pumpkin seeds 
2 tablespoons sunflower seeds
3 tablespoons lemon juice
3 tablespoons Tamari Sauce 
2 cloves fresh garlic, crushed
¼ cup Olive Oil
6 fresh spring onions, finely diced
2 red capsicums, finely diced
½ cup cashews
½ cup goldenberries
½ cup fresh parsley, roughly chopped



In a small pot, bring rice and water to the boil. Turn down the heat and simmer, stirring occasionally, until the water is totally absorbed and the rice is cooked.

While the rice is cooking, toast pumpkin and sunflower seeds in a lightly oiled pan over medium heat until just crisp. Set aside.

Prepare the dressing. Combine lemon juice, tamari soy sauce, garlic and olive oil in a shaker and mix well.

When the rice is cooked, transfer into a bowl and leave to cool for 5-10 minutes.

Add in the spring onion, capsicum, seeds, cashews, golden berries and parsley. Pour over the dressing and mix well for the flavours to combine.

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