This Brown Rice Salad is quick to prepare—ready in about 15 minutes when you use precooked rice—and packed with flavor and nutrients.
The salad showcases the classic Sicilian sweet-and-sour balance: juicy red bell peppers, tangy capers and currants, fragrant parsley and spring onions, and the satisfying crunch of toasted almonds and pine nuts.
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I picked the spring onions for this Brown Rice Salad straight from the garden and noticed they were beginning to flower—reminding me that vegetables can be pretty as well as tasty. But let’s get to the recipe.
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Why you will love this recipe
Brown rice is naturally nutty, nutritious and a good source of fiber and minerals. It’s also gluten-free. This salad enhances those benefits with vitamin C–rich red bell peppers, fresh spring onions and parsley. Toasted almonds and pine nuts add texture and healthy fats, while currants bring a subtle sweetness to balance the capers’ briny tang.
It’s an excellent side for barbecues, roast meats or a casual buffet, and is a popular choice at potlucks thanks to its bold flavors and simple prep.
Ingredient notes
The star is the brown rice. Traditional brown rice can take around 40 minutes to cook, so for speed I recommend precooked or instant brown rice that heats in the microwave in a couple of minutes—just be sure it’s unseasoned.
Other key ingredients:
- Red bell peppers (red capsicum), finely diced for even distribution.
- Scallions (spring or green onions), both white and green parts.
- Dried currants for a touch of sweetness.
- Blanched almonds (skins removed) and pine nuts, toasted to boost their flavor.
- Fresh parsley, finely chopped.
- Capers, rinsed if packed in salt or vinegar.
- Extra virgin olive oil and fresh lemon juice for a bright dressing, plus crushed garlic, salt and freshly ground black pepper.
How to make this recipe
- Prepare the precooked brown rice according to the package directions and transfer to a large bowl to cool.
- While the rice cools, dice the red peppers, slice the scallions, chop the parsley and toast the almonds and pine nuts.
- Combine the rice with peppers, scallions, currants, toasted nuts, parsley and rinsed capers in the large bowl.
- Whisk together the dressing—extra virgin olive oil, fresh lemon juice and crushed garlic—then pour over the salad, season with salt and freshly ground black pepper, and toss to coat.
Serve at room temperature or chilled.
Tips for Success
Using precooked brown rice reduces total time to about 15 minutes. Dice the vegetables small so every bite includes a mix of textures and flavors. Toast nuts in a frying pan over medium heat for a quicker result or in a moderate oven until lightly browned. Taste and adjust salt before serving—salt brings out the salad’s flavors.
FAQ
Yes. Prepare the salad up to the point of adding the dressing a day ahead, then toss with the dressing when ready to serve.
Keep leftovers in a sealed container in the refrigerator. The salad keeps well for at least one day and can be enjoyed cold or at room temperature.
This salad pairs well with grilled or roasted meats, or a rotisserie chicken for an easy dinner. Enjoy with good company and a glass of wine if you like.
More Salad Recipes
Mediterranean Cucumber Salad
Greek Couscous Salad
Green Bean Salad with Tomatoes and Feta
Artichoke Salad
Zesty Italian Pasta Salad
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Brown Rice Salad
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Ingredients
- 2 ½ cups cooked brown rice, cooled
- 2 cups red bell peppers, finely diced
- 1 cup finely sliced scallions (green onions)
- ½ cup dried currants
- ½ cup blanched almonds, toasted
- ½ cup pine nuts, toasted
- ½ cup finely chopped parsley
- ⅓ cup capers, rinsed
Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons (45 mls) fresh lemon juice
- 2 garlic cloves, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, place all the salad ingredients and mix thoroughly.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice and crushed garlic.
- Pour the dressing over the salad and toss to combine. Season with salt and pepper and recheck before serving.
- Serve at room temperature or chilled.
Notes
- Use precooked/instant brown rice in microwavable pouches for fast preparation.
- A 450 g (1 lb) pouch typically provides enough rice for this recipe.
- To cook from scratch, boil 1 cup of brown rice in salted water for about 40 minutes or until tender.
- Blanched almonds have had their skins removed; toast them and the pine nuts lightly to enhance flavor.
- Toast nuts in a frying pan over medium heat for a few minutes or in a moderate oven for about 10 minutes until lightly browned.
- Be generous with salt to lift the flavors in this salad.
Nutritional Estimate Per Serving
| Carbohydrates: 37g
| Protein: 7g
| Fat: 23g
Nutritional Disclaimer
Nutritional information is an estimate provided by a nutrition calculator. For precise results, calculate nutrition based on the exact brands and quantities you use.