Brown rice sometimes gets a bad rap, especially with the kids. This recipe has so many yummy flavours and textures going on it’s hard to believe it’s good for you.

Serves: 6


1 cup brown rice
2 spring onions sliced
3 sticks celery finely sliced
30g dried cranberries
410g tinned corn kernels drained
70g cashew nuts
1 red capsicum diced
120 ml balsamic vinaigrette salad dressing


  1. Cook brown rice according to packet instructions.
  2. Transfer rice to a large bowl, add spring onion, celery, dried cranberries, corn kernels, cashew nuts, and capsicum and mix until well combined.
  3. Drizzle with vinaigrette and give a final mix through.
  4. Cover and refrigerate until chilled.
  5. Transfer to serving bowl and serve cold.

Trudi’s Tips: Replace walnuts with cashews. In fact, experiment and add as you feel: feta, diced apples, pecans, mango, rocket, kale pinenuts. Whatever tickles your fancy!

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