Italian brown rice salad

  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Italian brown rice salad
  • 3 cup (750ml) vegetable stock
  • 2 teaspoon olive oil
  • 1 small_piece (80g) brown onion, chopped finely
  • 1 1/2 cup (300g) brown medium-grain rice
  • 1 teaspoon lime rind, finely grated
  • 1 clove garlic, crushed
  • 2 tablespoon lime juice
  • 2 tablespoon white wine vinegar
  • 2 clove garlic, crushed
  • 2 teaspoon dijon mustard
  • 1/3 cup (45g) slivered almonds, roasted
  • 2/3 cup (100g) sun-dried tomatoes, chopped coarsely
  • 1/2 cup (60g) seeded black olives, chopped coarsely
  • 1/2 cup fresh basil, coarsely chopped
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped


Italian brown rice salad
  • 1
    Place stock in medium saucepan, bring to the boil. Reduce heat, simmer, covered.
  • 2
    Meanwhile, heat oil in large saucepan, cook onion, stirring, until soft. Add rice, rind and garlic, stir to coat rice in onion mixture.
  • 3
    Add stock, bring to the boil. Reduce heat, simmer, covered, about 50 minutes or until rice is tender and liquid is absorbed.
  • 4
    Make lime and mustard dressing. Combine ingredients in screw-top jar, shake well.
  • 5
    Add nuts, tomato, olives, basil and dressing to rice mixture in pan, toss gently to combine.
  • 6
    Serve salad warm top with parsley.


lime and mustard dressing We used the sun-dried tomatoes that have not been preserved in oil; they are generally sold in plastic bags or loose by weight.

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