Brown Rice Salad

12 ingredients
3 steps

Ingredients

  • 1 1/2 cups brown rice
  • 250 g cherry tomatoes, quartered
  • 1 lebanese cucumber, quartered legthwise & sliced
  • 3 spring onions, thinly sliced
  • 420 g mexican beans or 420 g kidney beans, drained
  • 1/3 cup parsley, chopped
  • 1/3 cup cashews, toasted
  • 2 tablespoons sunflower seeds, toasted
  • 1 1/2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sugar

Directions

  1. 1
    Place rice & 3 cups water in a saucepan & bring to the boil. Reduce heat and cover, simmer for 25-30 mins or until rice is cooked. Stand, covered for 10 mins, uncover & cool, transfer to a bowl & chill until needed.
  2. 2
    Add vegetables, beans, parsley, nuts & seeds to rice; lightly toss to combine.
  3. 3
    Whisk together remaining ingredients and drizzle over salad, toss lightly & serve.

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