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Brown rice salad with beans and capsicum

Brown rice salad

This brown rice salad goes a long way and is best served with your favourite meat and plenty of green salad veggies.


Serves: 8 serves

Number of ingredients: 9 ingredients

Nutrition per serving

  • Energy: 889kj

  • Protein: 4.1g

  • Carbohydrate: 29.7g

  • Total fat: 8.1g

  • Saturated fat: 1.3g

  • Dietary fibre: 2.3g

  • Sodium: 179mg


  • 1 cup brown rice (uncooked)
  • 2 shallots, thinly sliced
  • 1 small red capsicum, diced
  • 1/3 cup currants
  • ½ cup dry roasted cashews
  • Dressing:
  • 1/8 cup olive oil
  • 1 tbsp lemon juice (fresh is best – you will need ½ lemon)
  • 2 tbsp reduced-salt soy sauce
  • 1 clove garlic


  1. Cook brown rice in 2 cups of water (stovetop or rice cooker). Drain and cool. Tip: cook rice the day before and cool overnight in the fridge.
  2. Thinly slice the shallots and capsicum. Combine vegetables, currents, cashews and cooled rice.
  3. In a separate bowl prepare the dressing. Crush garlic and combine with oil, squeezed lemon juice and soy sauce. Whisk to combine and add to salad. Mix all ingredients well.
  4. Serve immediately. Tip: If you are preparing in advance, keep currants, cashews and dressing separate until just prior to serving as the cashews will go soggy.