• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marcellina In Cucina
  • Home
  • All Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Pinterest
  • ×

    Home » Sides and Salads

    Brown Rice Salad Recipe

    Published: Aug 29, 2018 · Modified: May 11, 2022 by Marcellina

    3.4K shares
    • Share48
    • Tweet
    • Yummly
    Jump to Recipe
    image with text. text reads "brown rice salad a crowd pleaser". image is Brown rice salad in oblong plate with spring onions and lemon.

    This Brown Rice Salad recipe is easy to prepare in less than 15 minutes and full of goodness.

    The combination of flavors in this salad is the classic Sicilian sweet and sour which is absolutely mouthwatering. And the almonds and pine nuts bring a delicious crunch to the Brown Rice Salad.

    PIN NOW TO SAVE FOR LATER

    Brown rice salad in oblong plate with spring onions and lemon.

    When I went into my garden to pick the spring onions for this salad I noticed they were all in bud and ready to flower. Who says vegetables aren't decorative? These flowering spring onions are so pretty plus you can eat them. They should be in the front garden! But let's get onto making this salad.

    Why you will love this recipe

    Firstly, I don't need to tell you how highly nutritious brown rice is, you know that, right? It's full of vitamins and minerals plus a great source of dietary fibre. And in case you were wondering, brown rice is gluten free. Be sure to try out my amazing gluten free granola as well.

    Secondly, this salad contains vibrant, red bell peppers (red capsicums) which are chock full of vitamin C along with spring onions and parsley. And just like my Cherry Tomato Caprese salad, it'll be popular at pot luck dinners and one the buffet table.

    But most of all, the almonds and pine nuts while providing crunch are also powerhouses of nutrient and amazing benefits. All in all, this Brown Rice Salad is a bowlful of health and goodness and pairs well with these baked Italian chicken thighs.

    Ingredient notes

    Woman in red shirt holding bowl of salad.

    Of course, the most important thing for this salad is the brown rice - after all it is a Brown Rice Salad! 

    Brown rice has a delicious, nutty taste and is super nutritious but it takes at least 40 minutes to cook. So to make this salad I like to use use precooked or instant rice.

    The one I buy takes 2 ½ minutes in the microwave and I know most countries have a similar product. However just be sure to buy unflavored rice. Using precooked rice ensures that this Brown Rice Salad is so quick to make.

    Plus you'll also need:

    • red bell pepper - also known as red capsicum.
    • spring onions - use the green as well as the white part.
    • currants - for a little sweetness.
    • blanched almonds - blanched means without skins.
    • pine nuts - be sure to toast to bring out the nutty flavor.
    • parsley - use flat or curly leaf; whichever you have.
    • capers - whether you use salted capers or capers in vinegar, rinse them before using.
    • extra virgin olive oil - good quality oil makes all the difference.
    • lemon juice - fresh is best but at a pinch use bottled.
    • garlic - again I prefer fresh but use jarred if you can't get your hands on fresh garlic.

    How to make this recipe

    Close up of the salad.
    1. Prepare the precooked brown rice according to packet directions.
    2. Transfer brown rice to large bowl to cool.
    3. While rice is cooling, prepare salad ingredients and dressing.
    4. Mix rice with prepared ingredients and salad.

    That's only 4 easy steps to a great tasting salad. How easy is that!!

    Tips for success and FAQ's

    A white dish with a portion of the salad served and the serving bowl.

    Take advantage of precooked brown rice and this salad can be prepared in 15 minutes, at the most.

    Cut the ingredients like red peppers (red capsicum) into small dice so that all the ingredients are evenly distributed.

    Can this brown rice salad be prepared in advance?

    Yes! Prepare this salad up to the point of adding the dressing a day in advance. When ready to serve, toss with the dressing.

    How do I store leftovers?

    Store in a sealed container or covered bowl in the refrigerator. This salad is still quite good the day after.

    You'll find this salad goes well with bbq's and roast meats. Try it with my Butterfly Chicken Recipe or make dinner really easy by purchasing a precooked rotisserie chicken and add some of my homemade garlic butter sauce! Either way sit down and enjoy dinner with a glass of wine and good company.

    More Salad Recipes

    Mediterranean Cucumber Salad
    Greek Couscous Salad
    Green Bean Salad
    Artichoke Salad
    Zesty Italian Pasta Salad

    Made this recipe?
    Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

    salad in oblong plate with spring onions and lemon.

    Brown Rice Salad

    A nutritious salad of brown rice, capsicum, currants, capers and nuts which is super quick and easy to prepare.  
    5 from 9 votes
    Print Pin Rate
    Prep Time: 12 minutes
    Cook Time: 3 minutes
    Total Time: 15 minutes
    Servings:6 servings
    Author: Marcellina

    Ingredients

    • 2 ½ cups cooked brown rice cooled (see notes)
    • 2 cups bell pepper finely diced (red capsicum)
    • 1 cup spring onions sliced
    • ½ cup currants
    • ½ cup blanched almonds toasted (see notes
    • ½ cup pine nuts toasted (see notes)
    • ½ cup parsley finely chopped
    • ⅓ cup capers rinsed

    Dressing

    • ¼ cup extra virgin olive oil
    • 3 tablespoons lemon juice see notes
    • 2 garlic cloves crushed
    • salt
    • black pepper freshly ground
    Prevent your screen from going dark

    Instructions

    • In a large bowl, place all the salad ingredients and mix thoroughly

    Dressing

    • In a small bowl mix together oil, lemon juice and garlic.
    • Pour dressing over the salad and mix to combine. Add salt and pepper to taste. Recheck seasoning before serving.
    • Serve at room temperature or cold.

    Notes

    Tips for Success
    • Use precooked/instant rice which comes in microwavable pouches for fast preparation.
    • I purchased a 450g (1lb) pouch which gave me enough rice for this salad
    • Alternatively boil 1 cup of brown rice in salted water for 40 minutes or until cooked through
    • Blanched almonds have the skins removed
    • Nuts can be toasted in a moderate oven for 10 minutes or in a frying pan over medium heat for a couple of minutes until lightly browned. I prefer a frying pan - much quicker.
    • I used Australian measuring spoons which mean 1 tablespoon is 20mls. Be sure to check your tablespoon measure when adding the lemon juice. Or simply taste and adjust to your liking.
    • Don't forget to add enough salt to bring out the flavors.

    Nutritional Information Per Serving

    Serving: 0g | Calories: 369kcal | Carbohydrates: 37g | Protein: 7g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 281mg | Potassium: 493mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2165IU | Vitamin C: 77.4mg | Calcium: 73mg | Iron: 2.8mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

    More Sides and Salad recipes

    • Pie with slice cut out showing a hard boiled egg in a spinach filling.
      Torta Pasqualina
    • Green beans and potatoes on a white plate.
      Green Beans and Potatoes
    • Mashed potatoes with red skin in a blue bowl with melted butter on top.
      Mashed Potatoes with Red Skin
    • Shallow bowl of tomato, basil and mozzarella salad.
      Cherry Tomato Caprese Salad
    3.4K shares
    • Share48
    • Tweet
    • Yummly

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Michelle

      May 04, 2022 at 11:29 am

      5 stars
      This is so flavorful and delish! I’m not sure what a currant is, but I used low sugar dried cranberries and it was wonderful.

      Reply
      • Marcellina

        May 04, 2022 at 4:11 pm

        Michelle, that sounds amazing! I think dried cranberries would be delish in this salad. Currants are dried fruit like a small raisin. Thanks for commenting and the 5 star rating!!

        Reply
    2. Karen (Back Road Journal)

      September 07, 2018 at 11:25 pm

      Your salad sounds great, I really like the addition of the pine nuts and almonds to the chewy nutty flavored brown rice. I'm pinning the recipe, thank you.

      Reply
      • Marcellina

        September 12, 2018 at 4:53 pm

        Thank you, Karen! I know you will enjoy it!

        Reply
    3. Ciao Chow Linda

      September 03, 2018 at 5:58 am

      I have always loved the nuttiness of brown rice, and unless I'm making a risotto, it's my rice of choice. But I never use the instant kind. I just make extra of the long cooking kind and freeze some. It comes in handy and is easy to defrost in the microwave. Cold rice salads are always a great way to eat when the weather is hot and I love the addition of the nuts and currants in your recipe.

      Reply
      • Marcellina

        September 06, 2018 at 8:13 am

        That's a great idea, Linda. Rice freezes so well.

        Reply
    4. Sylvie

      September 02, 2018 at 10:56 pm

      That looks delicious Marcella! What a great way to use pre-cooked grains; I especially love brown rice so will definitely be trying this recipe 🙂

      Reply
      • Marcellina

        September 06, 2018 at 8:14 am

        Sylvie, using pre-cooked rice just makes this salad so much quicker.

        Reply
    5. Mimi

      August 31, 2018 at 6:44 am

      Tasty and lovely! I love that you added almonds. What a nice crunch!

      Reply
      • Marcellina

        August 31, 2018 at 10:00 pm

        Mimi, this salad does really have that satisfying crunch. I’m glad you like it!

        Reply
        • Pauline McNee

          December 22, 2021 at 6:58 pm

          All of these look del i cious, but for me on holidays the brown rice salad looks like winner.

          Reply
          • Marcellina

            December 22, 2021 at 7:25 pm

            Pauline, the brown rice salad is sooo good!

            Reply

    Primary Sidebar

    Woman in red shirt.
    Ciao! I'm Marcellina!
    If you love food that is honest and true with Italian flavors then you've come to the right place!
    Here you'll find from-scratch, classic recipes plus lots of delicious baking that will turn your kitchen into the heart of the home.
    More about me here

    Marcellina's Picks

    • five stacked nutella filled pancakes on white plate sliced in half showing the nutella oozing out
      Nutella Pancakes
    • Stewed bell pepper and tomatoes in blue bowl.
      Peperonata
    • homemade cavatelli pasta
      Cavatelli
    • pile of garganelli pasta
      Garganelli
    • Strawberry Coulis
    • cake covered in mini choc chips with 6 cannoli on top. cake on on a wooden cake stand.
      Cannoli Cake

    Featured on

    assorted logos - yummly, foodgawker and eveten kitchenware

    Footer

    ^ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact me
    • Work with me

    Copyright © 2023 Marcellina in Cucina

    3.4K shares