Thursday, December 19, 2013

Classy Brown Rice Salad - a summer sensation!

Happy Christmas everyone! I have had a few requests to revive some posts from the old My Big Nutshell blog. One request has been for this Classy Brown Rice Salad recipe which was a hit last year.

Every time I make this, I curse the cooking time of brown rice. I swear I could paint a whole room and crochet a bunny rug in the time it 'feels' it takes to cook damn brown rice.

But once I eat it the negative emotions of stirring it in the pot dissipate and are replace with lip smacking joyful yet irritating excitable moans. West Coast Cooler Aunty does not approve of the noise but does approve of the salad.

This is what I am making for my contribution for our family Christmas lunch at my Uncle's house. I made it last year (last years photo below) and there was a special request to make it again. FTW!

Classy Brown Rice Salad

Classy Brown Rice Salad


  • 3-5 cups uncooked brown rice (change this depending on how big you need to make it. 1 uncooked cup makes 3 cooked cups of rice.
  • 1-2 red capsicums, deseeded and finely diced.
  • 1 large bunch of shallots sliced
  • 1-2 cups pine nuts ( * = depends on how big you want to make it)
  • 1-2 cups Sunbeam Sultanas *
  • 1-2 cups unsalted cashews *
  • 1/2-3/4 cup sunflower oil *
  • 1/4-1/2 cup soy sauce *
  • 2-4 teaspoons of garlic crushed *


  1. Boil the brown rice in salted water until cooked, approximately 30 minutes uncovered (ensure you leave enough time, because it takes a while and should have a nutty crunch to it, but not so nutty your teeth crack... obviously).
  2. When cooked, drain like you do pasta in a colander, then return it to the pot, cover with a lid and let it steam by itself for 10 minutes. Remove lid and like you do with cous cous or quinoa, fluff it with a fork (hmmm fluffy).
  3. In the meantime get chopping on the capsicum and shallots and place both in the same bowl together.
  4. In a separate bowl combine the pine nuts, sultanas and unsalted cashews.
  5. In a jar with lid combine the sunflower oil, soy sauce and garlic. Put the lid on and give it a good shake.
  6. When you're ready to serve (this can be served hot or cold or even at room temp), combine the rice with the nuts/sultanas and capsicum and shallots. It's easier to use your hands to toss it gently. Give the dressing another good shake then pour over the top and fold through with a large spoon. Watch the consistency as you may not need all the dressing. Let it rest for a bit, so the dressing gets a chance to flavour the rest of the ingredients. 
  7. Reserve some for yourself before everyone attacks it!
  8. Present it on a fabulous platter or bowl.
Enjoy...... and you can thank us later!

What are you cooking for Christmas?

Gemma and Jamie xxx

1 comment:

  1. Gemma!!!
    Over the last few days I have been thinking about you, wondering how and where you were. Out of the blue I decided to click on your avatar from an old post of mine, and have found you. Woo Hoo.
    Your brown rice salad sounds right up my alley. Thank you.
    I am baking Christmas cakes for family and friends. The cake you have when you are having a drink. There is a serious amount of booze in and on them.
    For myself I am making a humungous bowl of fruit salad. Mangoes, peaches, apricots, lychees, pineapple, all the berries...