Everyone needs a rice salad recipe in their repertoire so I’m giving you my Mum’s famous Rice Salad Recipe. She makes this every Christmas and for family get togethers and it always all get’s eaten up. Even my picky kids love it, which is saying something! Mum tends to eyeball this salad and doesn’t have a set recipe that she follows so I created one using all of the ingredients she uses, though I may have taken a few liberties.
What’s To Love About Mum’s Rice Salad Recipe
- quick and easy to make – this rice salad is so easy to make and is just a matter of chopping everything up, throwing it in a bowl and tossing it with a little dressing. Easy!
- serves a crowd – we love this salad to serve as s side dish at a gathering as it’s great to serve a crowd. It’s also really easy to double the batch if you’re serving a big group and is perfect to take on picnics
- allergy friendly – this recipe is dairy free and gluten free. It can easily be made nut free and vegan if need be.
Rice Salad Ingredients
This is a no frills salad, no fancy ingredients, just simple ingredients that you can find at the grocery store. It’s really easy to substitute ingredients in this rice salad recipe and I’ve given you lots of ideas below.
- brown rice – I use brown rice to increase the fibre content, plus its adds a really nice chewy texture. You can substitute for white rice like basmati or Jasmine rice. You could also swap rice for quinoa.
- capsicum – also known as red bell pepper. You can use red capsicum or swap for green or yellow capsicum. You can also swap capsicum for another crunchy vegetable like carrot or cucumber (Persian cucumbers work great here).
- Sicilian green olives – Sicilian green olives are my absolute favourite but you can swap for your favourite type of olive!
- corn kernels – this recipe calls for canned corn kernels but you can use fresh and lightly steamed.
- fresh flat leaf parsley – you can use other fresh herbs like cilantro, mint, basil or chives.
- red onion – red onion can be swapped for green onions (also known as scallions or shallots).
- toasted pecans – I love toasted pecans in this rice salad recipe but you can swap for other nuts like pistachios, pine nuts or walnuts.
Salad Dressing Ingredients
- extra virgin olive oil
- balsamic vinegar
- honey – to make vegan, swap honey for pure maple syrup.
Optional Extras
This is one of those salads that you can chop and change depending on what you have in the fridge or what you feel like. Other ingredients that you could add in are things like black beans, avocado, cherry tomatoes or feta. To add extra protein, serve alongside steak, shrimp or grilled chicken.
How to Make Mum’s Rice Salad
Let’s get cooking! To make this salad, start by cooking the brown rice. Add the brown rice to a large saucepan and top with water. Give it a good wash and then strain through a fine mesh sieve. Return the rice to the pan and then top with 3 1/2 cups of water. Place onto the stovetop and bring to a boil with the lid on. Boil until most of the water has been absorbed. Once there is no more water bubbling through the rice, turn off and keep the lid on for around 15 minutes to steam.
While the rice is cooking, toast your pecans and chop up all of your vegetables.
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Make the dressing by adding the olive oil, balsamic vinegar, honey and a few pinches of salt to a small jar. Place the lid on firmly and shake vigorously to combine.
To assemble, add the cooked rice, diced capsicum, corn kernels, sliced olives, chopped parsley, diced red onion and chopped pecans to a large bowl. Pour the dressing over the salad and toss everything really well to combine. Serve warm or cold.
Storage
Transfer the salad to a large glass airtight container (I love using these ones) and store in the fridge for up to 3 days.
What to serve with Mum’s Rice Salad
This rice salad is great served alongside other salads for a gathering or alongside your favourite protein for a delicious and healthy lunch.
Mum’s Rice Salad Recipe
Equipment
- Sharp knife
- Chopping Board
- Salad bowl
- large mixing spoon
- Small glass jar
- Large saucepan
- Measuring Cups & Spoons
Ingredients
- 2 cups brown rice
- 1 red capsicum, seeds and core removed, diced
- small bunch parsley, finely chopped
- ½ cup Sicilian green olives, sliced
- ½ cup toasted pecans, roughly chopped
- 420 grams canned corn kernels, drained and rinsed
- ¼ red onion, peeled, finely diced
Balsamic dressing
- 40 ml extra virgin olive oil
- 40 ml balsamic vinegar
- 1 teaspoon honey
- pinch sea salt flakes
Instructions
- Add the brown rice to a large pot, top with water and using clean hands, swish around to wash. Strain through a fine mesh sieve and return the rice to the pan along with 4 cups water. Place the lid on the pot and bring to a boil. Boil until most of the water has been absorbed. Reduce the heat to low and once the water is no longer bubbling up through the rice, turn off the heat and let the rice steam with the lid on.
- Meanwhile, make the dressing by adding the olive oil, balsamic vinegar, honey and sea salt flakes to a glass jar and shake vigorously to combine.
- To assemble the salad, add the cooked brown rice to a large bowl along with the diced capsicum, parsley, olives, pecans, corn kernels and red onion. Drizzle the dressing over the salad and toss to combine. Serve warm or cold.
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