Recipe by Fee O’Shea

Brown Rice Salad

A meal all by itself (especially for lunch) or add other veggies and make it into the day’s main meal. Exceptionally healthy whole food plant-based.

Print Recipe
 Brown Rice Salad
Servings
Ingredients
  • 1/2 Cup Cooked brown rice (cold)
  • 1/2 Capsicum (bell pepper) diced
  • 1/2 Cup Cashews, toasted
  • Sunflower seeds
  • Pumpking seeds
  • Raisins (or currents)
  • 1 Cup Kale or spinach chopped
Marinade
  • 2 Tblsp Tamari
  • 2 Tblsp Lemon juice
  • 1 tsp Maple syrup
  • 1 Clove Garlic crushed
Servings
Ingredients
  • 1/2 Cup Cooked brown rice (cold)
  • 1/2 Capsicum (bell pepper) diced
  • 1/2 Cup Cashews, toasted
  • Sunflower seeds
  • Pumpking seeds
  • Raisins (or currents)
  • 1 Cup Kale or spinach chopped
Marinade
  • 2 Tblsp Tamari
  • 2 Tblsp Lemon juice
  • 1 tsp Maple syrup
  • 1 Clove Garlic crushed
Instructions
  1. Place all ingredients into a bowl and mix.
  2. Pour over the marinade and work through.
  3. Allow to stand approximately 10 minutes.
  4. Serve.
Recipe Notes
  • Where there are no measurements in the ingredients, just use your discretion – a large handful give or take.
  • You can add more salad greens such as spring onions and parsley.
  • You can sprinkle hemp hearts on top before serving for extra protein.

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