Post by: thermo18 on December 31, 2012, 06:13:02 am
1cup brown rice
900g water
1 red capsicum
1/4 cup chopped spring onion
1/4 cup chopped parsley
1/2 cup currants
1 cup chopped cashews (or any nut you like)
Sauce
2 tablespoon soy sauce
1 tablespoon lemon juice
1/4 cup evoo
Place water in TM and put brown rice in basket and cook for 30 minutes, Varoma speed 4.
While that is cooking I chop everything, you could put in TM for a second or two, but for the amount just as easy to chop to your liking.
Put the sauce mixture in a small jar, and shake then shake a little more
Once rice is cooled add everything including the sauce, glad wrap and put in the fridge, for the best result make the day before, it keeps really well.
My DH does not eat salads but his he would have every time .
Members' comments
Jeninwa - This is a lovely salad. I made it tonight with left over brown rice. Used dried apricots and walnuts. We have this salad often as it's one DH likes, he's not a big salad eater, but he's getting there. I have started adding a small amount of quinoa to the rice when I cook it.
This is so yummy and quick and easy to make. I've also zdded feta cheese, sunflower seed, walnuts, died apricots, cranberries, tomato spring onion, carrot and cucumber. I cook extra brown rice, freeze for a quick salad.
MJ - This is one of my favourite salads. Thanks for converting to TMX thermo18. Mine is a little different, though. I add 2 Tbsp sunflower seeds and 2 Tbsp pumpkin seeds as well as the 60g of cashews. My dressing also has 1 clove crushed garlic and 2 Tbsp of brown sugar.
Mab19 - Made this for dinner last night and it was a hit. I made a couple of slight changes. I added a small grated carrot and some cherry tomatoes cut into quarters. Left out the capsicum as I don't like it and it doesn't like me. I used brown basmati rice as DH is diabetic and it was fine.
Cookie1 - Our guests loved it, I loved it, DH tasted it and DD turned up her nose at it. I don't care, now I can finish it all by myself. The only change I made was to use cranberries instead of currants. Next day some friends dropped in, I gave them a taste. They instantly asked for the recipe. I've taken this to a BBQ. It was very popular. Hardly any leftovers to bring home and eat.
DJ - Made this using left over rice with diced cucumber, red pepper, grated carrot, parsley, cashews and raisins.
Used teriyaki sauce by accident, still delicious!
Maddy - loved it, thanks Thermo18. I used dried cherries instead of currants, and took on board MJ's additions.
Added:1 crushed garlic clove & 1 Tbsp. brown sugar to dressing (I used ketjap manis). Also 3 Tbsp. pepitas. Hubby who doesn't eat brown anything, loved it too.
Kimmyh - Lovely salad, will make again. Thanks.
Arcadia - Thanks for the recipe Thermo18. I have made it twice so far and the second time a double batch. I double the sauce and also added sunflower and pumpkin seeds, and used a packet of mixed cranberries and something else. I have never been able to cook brown rice properly, the TM does a wonderful job.
Wonder - DH and I both thought this was lovely, DS wouldn't even try it and DD wasn't home so left overs for my lunch today. Once the salad had been sitting for a while it did bulk up quite a bit more than I thought so would easily be enough for 4 or 5 as a side salad. I used up bits and pieces I had in the pantry/fridge and it worked well.
Cuilidh - Made this yesterday and I agree with everyone else ... delicious - I made it 50 / 50 brown rice and quinoa and added some segmented oranges and alfalfa and broccoli sprouts that were ready for eating.
JD - I got to taste this after I made it for DD - it is delicious as everyone has said. If you don't believe us by now, you never will.
Tam - Have made this salad twice over the Christmas season and we all love it - so versatile and lends itself to other veggies lurking in the fridge. It really is a lovely dish!!
LouLouB - Finally made this after having it bookmarked for 2 months. Big hit at our place. Wasn't sure if the one cup of rice would be enough for us (4 adults, 1 child), so made another salad to complement. I will definitely make this again & if entertaining, probably make double so there's extras!
Lucyluu - Made this today for our dinner. Very nice I used roasted capsicum and added the sunflower and pumpkin seeds. Put one teaspoon of brown sugar in the sauce and used lime juice instead of lemon. Yum.
Bonsai - Made this using pearl barley (really low GI) cooked 35 mins varoma, speed 3 instead of rice and added craisins, hazelnuts, sunflower seeds, barberries, red onion, red capsicum, and the usual dressing. Nice texture and still yummy the next day. Would certainly make this again.
Post by: Kimmyh on December 31, 2012, 08:39:14 am
Post by: jeninwa on January 16, 2013, 11:06:30 am
Post by: thermo18 on January 16, 2013, 11:51:27 pm
Post by: jeninwa on January 16, 2013, 11:56:49 pm
Post by: maddy on February 06, 2013, 12:47:13 am
Post by: fundj&e on February 06, 2013, 03:30:32 am
When i need a red oinon and i dont have any i soak a thinly slice onions for 1 hour or so
Changing the water and squeezing all of the juices 3 to 4 times, drying in a tea towel squeezing most of the water out
i use this methdo for when i make a Panzanella - Italian Bread Salad
Post by: thermo18 on February 06, 2013, 06:39:41 am
Thanks uni for that tip ;D
Post by: maddy on February 06, 2013, 09:51:29 am
Thanks for that tip Uni 8)
Post by: meganjane on February 06, 2013, 01:35:16 pm
Mine is a little different, though.
I add 2 Tbsp sunflower seeds and 2 Tbsp pumpkin seeds as well as the 60g of cashews. My dressing also has 1 clove crushed garlic and 2 Tbsp of brown sugar.
Post by: thermo18 on February 06, 2013, 11:32:20 pm
Post by: Amy :-) on February 06, 2013, 11:45:09 pm
Post by: thermo18 on February 07, 2013, 12:05:12 am
Post by: meganjane on February 07, 2013, 01:17:15 pm
Post by: Amy :-) on February 07, 2013, 10:56:50 pm
Post by: meganjane on February 10, 2013, 05:36:30 am
Post by: mab19 on February 10, 2013, 07:01:58 am
I made a couple of slight changes. I added a small grated carrot and some cherry tomatoes cut into quarters. Left out the capsicum as I don't like it and it doesn't like me. Gives me terrible heartburn.
Amy, I used brown basmati rice as DH is diabetic and it was fine.
Post by: cookie1 on February 10, 2013, 07:03:08 am
Post by: Amy :-) on February 10, 2013, 08:24:32 am
Made this for dinner last night and it was a hit.
I made a couple of slight changes. I added a small grated carrot and some cherry tomatoes cut into quarters. Left out the capsicum as I don't like it and it doesn't like me. Gives me terrible heartburn.
Amy, I used brown basmati rice as DH is diabetic and it was fine.
Cool, thanks for that Margaret :D
Post by: cookie1 on February 15, 2013, 01:26:10 am
The only change I made was to use cranberries instead of currants.
(http://img.tapatalk.com/d/13/02/15/9u6a9y4e.jpg)
Post by: thermo18 on February 15, 2013, 03:55:38 am
Must try with cranberry next time too, we love them and maybe DS might give it ago :D
Post by: cookie1 on February 15, 2013, 05:23:40 am
Post by: thermo18 on February 15, 2013, 05:27:28 am
Post by: cookie1 on March 24, 2013, 11:40:55 am
Post by: droverjess on March 28, 2013, 09:59:57 pm
Used teriyaki sauce by accident, still delicious!
Post by: cookie1 on March 29, 2013, 03:26:34 am
Post by: jeninwa on March 29, 2013, 04:22:08 am
Post by: maddy on March 31, 2013, 09:00:29 am
(http://i618.photobucket.com/albums/tt266/nachothecat/37d069cbc245d93847f19760fb4facb3.jpg)
I used dried cherries instead of currants, and took on board MJ's additions.
Added:
1 crushed garlic clove & 1 Tbsp. brown sugar to dressing (I used ketjap manis)
Also 3 Tbsp. pepitas.
Hubby who doesn't eat brown anything, loved it too ;)
Post by: thermo18 on March 31, 2013, 09:30:57 am
Cookie1 men ;D ;D I have one just like that, changes his mind all the time
Madly as usual lovely picture and I just love how everyone is making it there own, and sharing so we can try it too :)
Post by: droverjess on March 31, 2013, 10:03:21 am
Post by: Kimmyh on April 14, 2013, 12:47:25 pm
Post by: LouLouB on October 06, 2013, 09:25:39 am
Post by: arcadia on November 07, 2013, 10:24:34 pm
I double the sauce and also added sunflower and pumpkin seeds, and used a packet of mixed cranberries and something else.
LouLouB I have never been able to cook brown rice properly, the TM does a wonderful job.
Post by: thermo18 on November 07, 2013, 11:16:19 pm
LouLou I am sure it will be just perfect with your quince, the weather has been spot on here in Perth, think I may need to make this too ;D
Post by: Wonder on November 07, 2013, 11:27:26 pm
Post by: maddy on November 11, 2013, 09:33:23 am
Post by: Kimmyh on November 11, 2013, 11:23:05 am
This really is lovely, have made it a few times now with additions listed to dressing.Me too and it keeps really well too.
Post by: Wonder on November 18, 2013, 02:32:04 am
Is this only a small serve of the salad? One cup of brown rice doesn't expand much on cooking so there isn't much in the bowl and I'm a little worried about the amount of dressing to rice.
Post by: thermo18 on November 18, 2013, 04:02:55 am
Post by: Wonder on November 18, 2013, 05:20:36 am
Post by: Wonder on November 18, 2013, 10:20:02 pm
Post by: jeninwa on November 18, 2013, 10:50:39 pm
Post by: cookie1 on November 19, 2013, 07:52:57 am
Post by: jeninwa on December 10, 2013, 10:50:45 am
This is so yummy and quick and easy to make. Added feta cheese, sunflower seed, walnuts, died apricots, cranberries, tomato spring onion, carrot and cucumber. I cook extra brown rice, freeze for a quick salad.
Post by: Cuilidh on January 03, 2014, 02:54:40 am
Post by: thermo18 on January 03, 2014, 03:08:54 am
Post by: judydawn on January 03, 2014, 09:24:01 am
Post by: Cuilidh on January 03, 2014, 08:11:17 pm
Post by: Tam on January 08, 2014, 08:34:42 pm
Post by: deedub on January 10, 2014, 09:28:25 am
Post by: LouLouB on January 10, 2014, 09:32:06 am
Post by: Lucyluu on January 10, 2014, 11:35:36 am
Post by: Bonsai on January 12, 2014, 12:26:28 pm
Post by: Cornish Cream on May 20, 2014, 12:12:36 pm
Post by: Kimmyh on May 20, 2014, 01:08:15 pm
Post by: judydawn on May 20, 2014, 01:28:25 pm
Post by: Cornish Cream on May 20, 2014, 03:32:47 pm
Post by: cookie1 on May 21, 2014, 03:09:58 am
Post by: jeninwa on October 16, 2014, 06:57:15 am
Post by: Cornish Cream on December 10, 2014, 05:47:45 pm
Post by: judydawn on December 10, 2014, 09:45:52 pm
Post by: cookie1 on December 11, 2014, 04:49:43 am
Post by: jo_nz on December 11, 2014, 07:48:50 am
Post by: thermilover on February 01, 2016, 09:22:34 pm
Followed few of the tweaks suggested by others, put in cucumber, green capsicum(as I didnt hv red), spring onions, currants, parsley, sunflower seeds, pepitas and chopped cashews. And also added 2 tbsp brown sugar, it was just YUMMMMM!!
And seriously being low GI, felt full for a longg time :) Will surely be making it more often as it is really good and healthy!
And hubby loved it who is not a salad fan, so win win :)
Post by: Cuilidh on November 16, 2016, 07:07:35 pm
Post by: dede on November 17, 2016, 12:07:41 am
Sent from my iPhone using Tapatalk Pro
Post by: cookie1 on November 17, 2016, 10:07:31 am