Brown rice is a more nutritious substitute for white. This wholegrain is rich in fibre, B group vitamins and minerals such as magnesium, manganese and selenium. The earthy nutty texture is a perfect base for brown rice summer salad. This easy recipe can put together in a zip, can be made ahead and stored in a fridge. Red kidney beans are a great source of protein and many other nutrients.

Print Pin

No ratings yet

High Protein Brown Rice Salad

This Brown rice salad is a complete meal in itself with nutty texture of the brown rice and goodness of rainbow vegetables. Perfect for meal prep in all seasons lunch or dinner.

Course Dinner, Lunch

Cuisine Indian

Keyword Gluten Free, Soy Free

Ingredients

2 ears corn husked
1 cup cooked brown rice
¼ cup pepitas
1 can red kidney beans drained and rinsed
2 carrots finely chopped
1 Stick celery finely chopped
1 cup shallots chopped into 1 inch pieces
1 small chili seeds and rib removed, diced
1 clove garlic finely chopped
3 tablespoons chopped fresh coriander cilantro
Tamarind Dressing:
3 tbsp cup olive oil
2 tablespoons tamarind paste
1 tablespoon lemon juice
1 tbsp sugar or equivalent of agave nectar
2 clove garlic crushed or finely chopped
1 cm root ginger finely chopped
1 teaspoon cumin powder
salt and pepper to taste

Instructions

Tamarind dressing:

Put all ingredients into a jar with a lid and shake well to blend.

Brown rice summer salad:

In a large saucepan, put corn cobs and enough water fully cover corn. Cook on high heat for 8-10 minutes.
Let cool and remove corn kernels from the cob.
Put green beans in a heat-resistant bowl and pour boiling hot water, keep for a minute and drain.
Add corn, green beans, brown rice, beans, carrots, celery, chilli, and shallots to a large bowl.
Pour tamarind dressing and toss.
Serve garnished with coriander.

Tip1: For a charred flavour, grill the corn instead of boiling. Brush corn with cooking oil, season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has scattered charred spots.

Tip2: Use a combination of nuts and seeds for a variation.

Tip3: Cooked brown rice keeps well in the fridge for 3-4 days. Cook a large batch to use with various recipes.

This summery recipe has the ideal combination of slow-releasing carbs, crunchy vegetables , vegan protein and heart-friendly fats from pepitas and olive oil. A feast for the eyes and stomach alike!

Your comments are highly valuable and will help improve the quality of the website content. Please use the section below enter feedback.