Mum’s Rice Salad Recipe

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This delicious rice salad recipe has flavoursome green olives, crunchy capsicum, tender brown rice and toasted pecans, making every mouthful so good! It's the perfect salad to make for a potluck or get together and graces our table every Christmas.

Prep Time20

Cook Time20

Total Time40

Course: Salad, Side Dish

Cuisine: American, Australian

Diet: Diabetic, Gluten Free, Low Lactose

Keyword: brown rice, rice salad

Servings:

Calories: 419kcal

Author: Sarah Bell

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

Metric - US Customary

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.

Notes

Nutrition facts are an estimate only.

Storage

Store leftover rice salad in a glass airtight container in the fridge for up to 3 days.

Nutrition