Rice salad recipes for healthy lunches

Whether you serve it warm or cool, rice is a brilliant addition to our healthy salads. If you opt for brown or wild rice, you'll get a slow-releasing, lower GI carbohydrate, or throw in some easy-to-digest white rice as a nice way to bulk up your dish. For some healthy ways to add more rice into your salads, take a flick through our recipes. From our Japanese inspired 'sushi' salads, to our Indian-style curried rice and cashews, these dishes are the perfect way to take your work lunches to the next level.
Women's Weekly prawn recipes
CRISP POR and rice ball salad
July 31, 2010

Crispy pork and rice ball salad

You will need 5 limes for this recipe, and to cook 1 cup uncooked rice for the 3 cups cooked rice required. Note
By Women's Weekly Food
Quick & Easy
January 31, 1975

Smoked trout and brown rice salad

Before starting the recipe, boil the kettle so you have boiling water ready to go into the saucepan to blanch the brussels sprout leaves. You need to plunge the leaves into iced water, so make sure you have some on hand. You could also use a portion of cold-smoked, boneless trout, if you prefer. Note
By Women's Weekly Food
crunchy asian rice salad
Quick & Easy
October 31, 2009

Crunchy asian rice salad

sesame dressing Perilla leaves, also known as shiso leaves, belong to the mint family and are available in green and purple-red varieties from Asian grocers. Use the leaves whole or shredded, as an ingredient or a condiment. You can use mint leaves instead. Note
By Women's Weekly Food

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