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Kirsty’s brown rice salad

Kristy's brown rice salad
Dr Kirsty Seward

This recipe was supplied by Dr Kirsty Seward, an Accredited Practicing Dietitian (APD) and behaviour change scientist.

Learn more at drkirstyseward.com.au

When it comes to preparing a side dish that is quick to put together but tastes delicious, this simple brown rice salad is my go-to every time.

Whether you’re entertaining more over the summer, need a fresh side dish to take to a picnic, or want a salad that doesn’t involve lettuce leaves, this simple brown rice salad is a great option.

My family always requests this dish whenever we have a get-together, so I’ve got proof that it’s an all-round crowd pleaser.

This brown rice salad is fresh, nutty, and has a great texture – it’s perfect for any festive celebration, including Christmas, birthdays and other events.

I hope you enjoy it as much as I do!

Brown rice salad

Kirsty’s brown rice salad

Ingredients

Salad

2 ½ cups cooked brown rice
2 large red capsicums
1 large green capsicum
2 shallots
½ cup raw cashews
½ cup raw macadamias
1 cup cranberries

Dressing

2 tablespoons soy sauce
1 tablespoon sesame oil
½ tablespoon minced garlic
Fresh lime juice (as desired)

Method

Prepare the brown rice according to instructions on packaging, and put aside to cool once cooked.

Dice the capsicums and chop the shallots finely.

Using a knife, roughly chop or crush the cashews and macadamias.

Add all the salad ingredients to a large bowl and stir to combine.

To prepare dressing, add soy sauce, sesame oil, fresh lime juice and minced garlic to a small bowl and mix well. Pour the dressing over the salad ingredients and stir to mix dressing through.

Enjoy!

The salad can be stored in the fridge in an airtight container.

Dr Kirsty Seward

This recipe was supplied by Dr Kirsty Seward, an Accredited Practicing Dietitian (APD) and behaviour change scientist.

Learn more at drkirstyseward.com.au

Guest Writer