Name: Brown Rice Salad with Red Peppers Almonds and Lemon Dressing Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 ½ cups cooked brown rice, cooled; 2 cups red bell peppers (red capsicum), finely diced; 1 cup scallions (green onions), finely sliced; ½ cup dried currants; ½ cup blanched almonds, toasted; ½ cup pine nuts, toasted; ½ cup fresh parsley, finely chopped; ⅓ cup capers, rinsed; ¼ cup extra virgin olive oil; 3 tablespoons (45 mL) fresh lemon juice; 2 garlic cloves, crushed; Salt to taste; Freshly ground black pepper to taste

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Introduction

This refreshing brown rice salad is a perfect balance of textures and flavors, combining nutty rice with sweet red bell peppers, tangy capers, and toasted nuts. Easy to prepare and served chilled or at room temperature, it makes a delightful side dish or light meal.

A white rectangular dish filled with a colorful grain salad that has three main visible layers; the base layer is light tan grains like farro or barley, mixed with small black and dark green pieces, the middle layer has chopped red bell peppers and green herbs evenly spread throughout, and the top layer has whole cashews and more chopped green onions adding texture. The dish sits on a wooden surface next to two lemon halves on the right and a white cloth with fresh green stems on the upper left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups cooked brown rice, cooled
2 cups red bell peppers, finely diced
1 cup scallions (green onions), finely sliced
½ cup dried currants
½ cup blanched almonds, toasted
½ cup pine nuts, toasted
½ cup finely chopped parsley
⅓ cup capers, rinsed

Dressing:

¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: In a large bowl, combine the cooked brown rice, diced red bell peppers, sliced scallions, dried currants, toasted blanched almonds, toasted pine nuts, chopped parsley, and rinsed capers. Mix thoroughly to distribute all ingredients evenly.
Step 2: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and crushed garlic to create the dressing.
Step 3: Pour the dressing over the rice salad and toss gently to coat everything well.
Step 4: Season with salt and freshly ground black pepper to taste. Recheck the seasoning before serving.
Step 5: Serve the salad at room temperature or chilled, according to your preference.

Tips & Variations

Use precooked or instant brown rice in microwavable pouches for quick and easy preparation.
Toast the almonds and pine nuts in a frying pan over medium heat for a few minutes until lightly browned to bring out their flavor faster than oven toasting.
Don’t forget to add enough salt to enhance all the flavors in the salad.
For added freshness, try adding chopped cucumber or cherry tomatoes.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving. This salad is best enjoyed cold or at room temperature and does not require reheating.

How to Serve

A close-up image shows a woman holding a white bowl full of colorful mixed grain salad. The bowl is filled with several layers of small cooked grains in light brown, mixed with small green chopped vegetables, scattered red bell pepper pieces, black dried berries, and whole nuts and seeds in beige and green colors. All these ingredients create a rough, textured look with a mix of bright and earthy colors. The woman wears a pink patterned top, and the photo is taken on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute white rice if preferred, but brown rice adds a nuttier flavor and more fiber.

How do I toast nuts without burning them?

Toast nuts over medium heat in a dry frying pan, stirring frequently for 2–3 minutes until they turn golden and fragrant. Keep a close eye to prevent burning.