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Brown Rice Salad

A comforting and refreshing brown rice salad infused with bright lemon, soft currants, and toasted almonds, perfect for any gathering or as a light main dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 450 g SunRice microwaveable brown rice Cook according to package directions.
  • 1/4 cup Sunbeam slivered almonds Toast lightly for added flavor.
  • 1/4 cup currants
  • 1/4 cup mint, chopped
  • 1/4 cup parsley, chopped
  • 2 spring onions spring onions, finely chopped
  • 1 Lebanese cucumber Lebanese cucumber, deseeded and finely chopped small
  • 1 large firm tomato, deseeded and finely chopped
Dressing
  • 2 tbs olive oil
  • 3 tbs lemon juice
  • 1 tbs honey Can be substituted with maple syrup for a vegan option.
  • 1 clove garlic, crushed
  • 1/4 tsp sweet paprika
  • 1/4 tsp chilli flakes
  • 1/2 tsp dried coriander leaves Use leaves only.
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cardamom
  • 1/4 tsp turmeric
  • 1/4 tsp salt
To Serve
  • 2 tbs slivered almonds For garnish.
  • 1 tbs mint, chopped For garnish.
  • 1 tbs parsley, chopped For garnish.
  • lemon wedges extra lemon wedges Serve on the side.

Method
 

Preparation
  1. Heat the SunRice microwaveable brown rice according to the packet directions, then pour it into a big bowl to cool slightly.
  2. While the rice rests, whisk together olive oil, lemon juice, honey, garlic, and spices until bright and smooth.
Mixing
  1. Fold in the chopped herbs, currants, and slivered almonds into the cooled rice.
  2. Add the finely chopped spring onions to the mixture.
  3. Gently dress the entire mixture with the prepared dressing.
  4. Transfer to a serving bowl or deep plate, pressing the center of the salad down slightly.
  5. Top with mixed cucumber and tomato in the center and scatter the remaining garnishes on top.

Notes

This salad keeps beautifully in the fridge for up to 3 days. Reserve the cucumbers and tomato to add just before serving for best texture. Serve it warm or chilled as preferred.