1cup brown rice
900g water
1 red capsicum
1/4 cup chopped spring onion
1/4 cup chopped parsley
1/2 cup currants
1 cup chopped cashews (or any nut you like)
Sauce
2 tablespoon soy sauce
1 tablespoon lemon juice
1/4 cup evoo
Place water in TM and put brown rice in basket and cook for 30 minutes, Varoma speed 4.
While that is cooking I chop everything, you could put in TM for a second or two, but for the amount just as easy to chop to your liking.
Put the sauce mixture in a small jar, and shake then shake a little more
Once rice is cooled add everything including the sauce, glad wrap and put in the fridge, for the best result make the day before, it keeps really well.
My DH does not eat salads but his he would have every time .
Members' commentsJeninwa - This is a lovely salad. I made it tonight with left over brown rice. Used dried apricots and walnuts. We have this salad often as it's one DH likes, he's not a big salad eater, but he's getting there. I have started adding a small amount of quinoa to the rice when I cook it.
This is so yummy and quick and easy to make. I've also zdded feta cheese, sunflower seed, walnuts, died apricots, cranberries, tomato spring onion, carrot and cucumber. I cook extra brown rice, freeze for a quick salad.
MJ - This is one of my favourite salads. Thanks for converting to TMX thermo18. Mine is a little different, though. I add 2 Tbsp sunflower seeds and 2 Tbsp pumpkin seeds as well as the 60g of cashews. My dressing also has 1 clove crushed garlic and 2 Tbsp of brown sugar.
Mab19 - Made this for dinner last night and it was a hit. I made a couple of slight changes. I added a small grated carrot and some cherry tomatoes cut into quarters. Left out the capsicum as I don't like it and it doesn't like me. I used brown basmati rice as DH is diabetic and it was fine.
Cookie1 - Our guests loved it, I loved it, DH tasted it and DD turned up her nose at it. I don't care, now I can finish it all by myself. The only change I made was to use cranberries instead of currants. Next day some friends dropped in, I gave them a taste. They instantly asked for the recipe. I've taken this to a BBQ. It was very popular. Hardly any leftovers to bring home and eat.
DJ - Made this using left over rice with diced cucumber, red pepper, grated carrot, parsley, cashews and raisins.
Used teriyaki sauce by accident, still delicious!
Maddy - loved it, thanks Thermo18. I used dried cherries instead of currants, and took on board MJ's additions.
Added:1 crushed garlic clove & 1 Tbsp. brown sugar to dressing (I used ketjap manis). Also 3 Tbsp. pepitas. Hubby who doesn't eat brown anything, loved it too.
Kimmyh - Lovely salad, will make again. Thanks.
Arcadia - Thanks for the recipe Thermo18. I have made it twice so far and the second time a double batch. I double the sauce and also added sunflower and pumpkin seeds, and used a packet of mixed cranberries and something else. I have never been able to cook brown rice properly, the TM does a wonderful job.
Wonder - DH and I both thought this was lovely, DS wouldn't even try it and DD wasn't home so left overs for my lunch today. Once the salad had been sitting for a while it did bulk up quite a bit more than I thought so would easily be enough for 4 or 5 as a side salad. I used up bits and pieces I had in the pantry/fridge and it worked well.
Cuilidh - Made this yesterday and I agree with everyone else ... delicious - I made it 50 / 50 brown rice and quinoa and added some segmented oranges and alfalfa and broccoli sprouts that were ready for eating.
JD - I got to taste this after I made it for DD - it is delicious as everyone has said. If you don't believe us by now, you never will.
Tam - Have made this salad twice over the Christmas season and we all love it - so versatile and lends itself to other veggies lurking in the fridge. It really is a lovely dish!!
LouLouB - Finally made this after having it bookmarked for 2 months. Big hit at our place. Wasn't sure if the one cup of rice would be enough for us (4 adults, 1 child), so made another salad to complement. I will definitely make this again & if entertaining, probably make double so there's extras!
Lucyluu - Made this today for our dinner. Very nice I used roasted capsicum and added the sunflower and pumpkin seeds. Put one teaspoon of brown sugar in the sauce and used lime juice instead of lemon. Yum.
Bonsai - Made this using pearl barley (really low GI) cooked 35 mins varoma, speed 3 instead of rice and added craisins, hazelnuts, sunflower seeds, barberries, red onion, red capsicum, and the usual dressing. Nice texture and still yummy the next day. Would certainly make this again.
