Brown Rice Salad

This Brown rice salad is flavour packed meal in itself, great to make the day before and freezes really well the recipe came from my daughters school fundraising recipe book Diolicious  and was submitted  by the Vincent Family


  • 1 cup brown rice
  • 1 3/4 cups water
  • 1/4 cup soy sauce
  • 1/2 medium size red onion, finely chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1 red capsicum, cubed
  • a few spring onions, finely sliced
  • 1/2 cup sultanas
  • 1/2 cup roasted peanuts, coarsely chopped


  • 1/2 cup oil (olive/rice bran/whatever you have)
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 clove garlic, crushed
  • 1 tsp grated ginger
  • 1 tsp honey


  1. Bring rice and water to the boil in a saucepan with a lid. Stir, then reduce to a simmer. Cook and cover for 45 minutes or until rice is tender and all the water is absorbed.
  2. While still hot, add soy sauce, and chopped onion. Leave for at least 2 hours, or overnight in the refrigerator. Don’t worry if the rice looks a bit sticky.
  3. In a dry frying pan, toast the seeds in individual batches until they brown – this brings out the flavour. If short on time, you can do them all at once – but add the sesame seeds last minute because they burn quickly.
  4. In a jar with a lid, combine all the ingredients for the dressing, cover tightly and shake to mix. (This can be done ahead of time and kept in the fridge).
  5. Just before serving, add remaining ingredients to the rice and mix through. Use a decent sized bowl because this yields more than you would think.
  6. Pour in dressing, mix through and enjoy. This can be served hot or cold.

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