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  • Writer's pictureYiannoulla Burness

BROWN RICE SALAD

Updated: Oct 4, 2023

Enjoy this delicious salad made with brown rice, combined with bursts of colour from roast pumpkin, broccoli, kale, mint, shallots and spring onion. Flavoured and tossed with an asian sesame lime dressing and a sprinkling of fresh or dried chilli, activated sunflower and sesame seeds.


I use basmati rice for the reason I like how it is light and fluffy and the grain separates after being cooked.

Brown rice has an added nutty flavour over white rice.

The rice is cooked and cooled before being combined with the rest of the ingredients. It can be made ahead of time or even the day before serving. Keep in the fridge and serve as a side or main dish.


EQUIPMENT a rice cooker or large pot with lid, 1 large mixing bowl and serving bowl or platter


COOKING RICE

As a general rule 1 cup of raw rice will equal approximately 3 cups cooked rice. This will also depend on the measuring cup you use and the size of the rice grain. I cook rice in a rice cooker and use the measuring cup that comes with it which equals 3/4 cup US measure . For this recipe I used 1/12 cups which gave me 4 cups cooked rice.



COOKING RICE IN A POT

If you do not own a rice cooker you can use a medium size saucepan. Add rice to the pot and rinse until water is clear then add water.

1 cup rice to 1 3/4 cup water. Bring the rice and water to the boil then turn down to a low simmer and cook with the lid on for at leat 20-30 minutes don't take the lid off for a peak until cooking time is done. This is for brown rice.

White rice takes about 20 minutes.


RECIPE

4 cups of cooked brown basmati rice (you may use rice of choice)

1/2 cup broccoli florets (lightly steamed)

1/2 cup diced pumpkin, (baked approx 20 minutes)

4 large tuscan kale leaves, finely shredded

2 sprigs mint leaves, finely shredded

1 medium size shallot finely chopped, (may use 1 tablespoon finely chopped red onion)

2 spring onion, finely chopped (chop extra for garnish)

2 chilli deseeded and finely chopped or 1-2 teaspoon chilli flakes or both, which ever you prefer

2 tablespoons activated sunflower seeds* see note, or plain sunflower seeds

2 teaspoons black sesame seeds, (may use white)


*NOTE - activated sunflower seeds have been soaked in water for a few hours, drained and dried at a low temperature in an oven or dehydrator. This process gives the seeds extra taste with a crunchy texture. You can buy them activated or make your own. In this recipe feel free to use non activated seeds. You can also dry roast them for a different flavour as well.


METHOD

*In a large mixing bowl add the rice, broccoli florets, pumpkin, kale, mint, shallots, spring onion and fresh chilli. Mix to combine.

*Make the dressing.


DRESSING

2 tablespoons coconut aminos

2 tablespoons light soy sauce

2 tablespoons sesame oil (optional for those who don't use oil)

2 tablespoons lime juice

1 teaspoon miso paste

3/4 teaspoon raw sugar or alternative sweetener

METHOD

*Place all the dressing ingredients into a small bowl and whisk together.

*Add the dressing to the rice, toss to combine.

*Place the rice salad in a serving bowl or on a platter.

*Sprinkle with sunflower seeds and sesame seeds

*Top with a sprinkling of finely chopped spring onion.



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