Easy Healthy Brown Rice Salad
Servings: 8
Calories: 625kcal
Cost: 6
This salad is what happens when you treat brown rice like the nutty, chewy, substantial base it is. We're talking crisp vegetables, toasted nuts, fresh herbs, and a punchy vinaigrette that soaks into every grain without turning it into mush.
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Ingredients
- 5 cups brown rice cooked (2 cups uncooked)
- 8 cups vegetables diced red and green capsicum, celery, grated carrot,
- 4oo gm corn canned
- 100 gm cashews salted or unsalted chopped roughly
- parsley half a small bunch chopped
- coriander half a small bunch chopped (cilantro)
- Avocado sliced (optional)
DRESSING
- 3 tabs soy sauce
- 3 tabs olive oil
- 3 tabs honey
- 1 tsp sesame oil
- 3 tabs lemon juice fresh
- salt and pepper pinch
Instructions
- Into a large bowl add the cooled brown rice (warm), diced vegetables, nuts, parsley and coriander and mix well.
- Mix all the salad ingredients in a jar or mix in a bowl.
- Pour over the salad and serve.
Notes
Medium Brown rice is my choice for this recipe.
Nutrition
Serving: 8g | Calories: 625kcal | Carbohydrates: 119g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 113mg | Potassium: 789mg | Fiber: 12g | Sugar: 1g | Vitamin A: 9243IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 5mg
