A winning salad to add to your repetoire. Great for BBQs. Stacked with currants, sunflower seed & cashews (among other things) with a rocking dressing.


  • 1 cup brown rice

  • 6 spring onions

  • 1 large red capsicum

  • 1/3 cup currants

  • 60g roasted cashews

  • 4 tbs roasted sunflower seeds

  • 3 tbsp chopped parsley

  • 6 tbsp soy sauce dressing

  • Dressing:

  • 1/4 cup sunflower oil

  • 4 tbsp soy sauce

  • 2 tbsp lemon juice

  • 1 garlic clove

  • salt and pepper


  • 1.

    Cook rice in salted water until tender. Drain.

  • 2.

    Chop onions & capsicum finely. Add to rice (while still warm)

  • 3.

    3 Add nuts, parsley, currants - and stir.

  • 4.

    Just before serving, add dressing.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 332kj
  • Fat Total 17g
  • Saturated Fat 2g
  • Protein 8g
  • Carbohydrate 38g
  • Sugar 7g
  • Sodium 1472mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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- if cooking rice earlier, heat it up before adding ingredients.
- I use more of the dressing than the stated 6 tbsp. Any left over - great to use to drizzle over the rice salad the next day.

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Posted by Report
In Margaret Fulton's Book of Salads, 1991 edition, page 74, there is a recipe for Brown Rice Salad (the recipe may well have been written as early as 1984). Apart from a few more roasted sunflower seeds and a little less oil in the dressing, it is the same recipe as Suzies's Delicious Brown Rice Salad. When I make Margaret Fulton's Brown Rice Salad, which is indeed delicious, I'm always asked for the recipe. I'm proud to say that it came from a cookbook written by one of Australia's oldest and dearest, food writers. I'm sure Margaret would acknowledge someone else's work. Do you need to raise the bar Suzie?