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Brown Rice Salad






– 1/2 bunch of shallots

– 1 capsicum

– 1 packet pine nuts

– 3 cups of short grain brown rice

– 1/2 cup soy sauce

– 2 garlic cloves finely chopped

– 1/2 cup olive oil

– 1/2 packet of currents



– Boil brown rice in a saucepan on high heat until just under-cooked (this gives a nice crisp texture to the rice for the salad). This may take 20 minutes or so.

– While the rice is boiling, add to a medium sized bowl – packet of pine nuts, finely chopping capsicum, shallots and 1/2 packet of currents.

– Once the rice is cooked, but slightly firm, remove from the heat and strain. Rinse with cold water and leave a couple of minutes to cool. Add the rice to the ingredients in the bowl and mix together so it is well combined.

– In a small bowl add soya sauce, olive oil and garlic and mix. Pour over the rice mixture and stir through, making the rice turn a slight brown colour.

– Put straight into the fridge to let the soy sauce absorb into the rice, or you can serve it straight away and enjoy!

Leisa Skerman is a Brisbane Naturopath who enjoys sharing her knowledge and passion for naturopathy with her readers and clients. If you enjoyed this post, please leave a comment, or share it with your friends on your favourite social media using the buttons above.