Summer Rice Salad

A vibrant colourful end of summer salad, that uses both brown and sweet rice to give a pleasant nutty and sweet combination.

To cook the rice:


1 cup brown rice

1/2 cup sweet rice

Cook time: soaking + 60 mins

Wash and soak the rices together overnight (min 12 hours). Rinse, and drain then bring to the boil in 2 1/2 cups of salted water. When boiling cover the pot, and cook the rice over a very low heat for about an hour until all the water has absorbed. Stir every now and then to check if its sticking, but don’t over stir. Taste test to see when done.


Summer Rice Salad


Cooked rice from above recipe

1/2 red onion, finely diced

1 telegraph cucumber, diced

2 cups of mixed tomatoes, cherry or roma, diced into chunks

1 cup parsley, roughly chopped

4 tablespoons sunflower seeds

4 tablespoons sesame seeds

2 tablespoons rice vinegar

2 tablespoons tamari or soy sauce

1 tablespoon olive oil

Optional: 1 sheet nori, shredded. Avocado. Chili flakes.



Combine all ingredients, mix well.


Related Posts