Ingredients
- 2 cup brown rice cooked cooled
- 250 g cherry tomato halved
- 1 green capsicum chopped small
- 1 red capsicum chopped small
- 100 g pine nuts toasted
- 100 g unsalted roasted cashews
- 1 red onion finely chopped small
Dressing
- 100 mls olive oil
- 100 mls kecap manis
- 2 tbs soy sauce
- 1 garlic clove crushed
- 1 tbs ginger crushed
- 1/4 cup coriander chopped
Method
- STEP 1 Toast pinenuts and cashew nuts in a hot pan until golden.
- STEP 2 Place the brown rice, cherry tomatoes, capsicum, red onion and nuts in a bowl and mix until combined.
- STEP 3 Place all ingredients of the dressing in a separate bowl and mix.
- STEP 4 Pour the dressing into the salad and mix until combined well.
Notes
The brown rice can be made a day ahead.
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15 Review and Comment
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REVIEWER: ParisLady
DATE: 09-11-2016 17:38:44
This is just divine! Will be my go-to salad for barbecues and family occasions, definitely. Served with plum and ginger chicken lovely legs - a lovely dinner. Five stars, no doubt.
REVIEWER: seremeta
DATE: 08-11-2016 22:16:30
A refreshing and satisfying salad that was enjoyed by all. I only used cashews as I didn't have pine nuts and only used red capsicum. Didn't have any green capsicum. Only real change I would make next time is to use spring onion instead of red onion. Only because I'm not a real fan of that raw onion taste. Otherwise a quick, easy and tasty salad to have as a side with meat or chicken.
REVIEWER: shandee1
DATE: 12-01-2014 00:39:48
Had never had brown rice in a salad but will now have this one regularly. The flavours were wonderful! All of the family loved this dish. My mum even took the leftovers home with her (much to my disappointment)! Also added some corn and celery. Would definitely make this regularly. Great recipe. Thank you.
REVIEWER: SmileyJoc
DATE: 04-01-2014 14:31:32
Made this for Christmas, it looked very festive and tasted great. Only difference I made was to omit the cherry tomatoes and toasted pinenuts, only because I used cashews and almonds and added raisins. I cooked rice to packet directions, added diced red and green capsicum, celery, red onion, nuts, raisins and corn and let sit overnight. I added dressing (not all of it) just prior to serving. It was loved by all and my sister even took the leftovers (I made a double batch) home. Will definitely be making again, however I was thinking to add a little less kecap manis to lighten the sweetness, but my sister disagrees. Thank you for sharing a lovely recipe.
REVIEWER: Samm
DATE: 14-04-2013 22:33:43
I made this rice salad this weekend. I love brown rice and this recipe is delicious. I followed it exactly although I added a tin of corn kernels along with a small splash of sesame oil at the end. Tastes fantastic. I did have a little bit of dressing left over however, but that was not a problem - can save it for next time as I plan on making this again soon. Thank you for sharing.
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