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  • Serves:2
  • Prep Time:10 mins
  • Cook Time:30 mins

Brown Rice Salad

+1 Edgell Asparagus

Full of all kinds of goodness, this brown rice salad is a winning addition to your repertoire. Stacked full of currants, we added asparagus to complement its sweet and savoury flavours. Mix up your weeknight meal or take this salad along to your next BBQ, it’s sure to be a big hit.

Original recipe by One Handed Cooks | 19.11.14


  • 1 cup brown rice
  • 3-4 shallots, chopped
  • ½ cup currants
  • ½ cup red capsicum, diced
  • 1-2 celery sticks, diced
  • 100g cashews
  • 4 tablespoons sunflower seeds
  • ---
  • Dressing ingredients:
  • 2 teaspoon olive oil
  • 2 tablespoons no added salt soy sauce
  • 2 tablespoons lemon juice
  • ½ - 1 garlic clove, crushed


Cook the brown rice according to packet instructions. Once the rice is cooked and while it is hot, stir through the shallots, currants, red capsicum and celery.

Lightly toast the cashews and sunflower seeds for 2-3 minutes in a frying pan over medium heat. Add the cashews, seeds and parsley to the salad, stir to combine. Cover and place in the fridge to cool.


Place the dressing ingredients in a small bowl and mix well to combine. Half an hour before serving stir the dressing through the salad, then serve.

Note: You can use as much or as little of the dressing as you like. Usually half the quantity works well.


You can speed this recipe up by buying pre-cooked microwave brown rice.

Turn this salad into a complete meal by adding a 185g can of tuna.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.