Currant & Cashew Brown Rice Salad


This is a very versatile & tasty salad, that can be served for dinner alongside a piece of steak or a chicken breast, or impress your friends by taking this to a BBQ.  Brown rice is so easy to cook in the Thermomix & can be cooked up to a day in advance to save time on the day.  This will last a few days in the fridge, even once it’s been dressed, so keep the left overs for lunch.  The best thing is you can add anything to this salad, whatever you have in the fridge or pantry.  The only things I recommend not to leave out are the currants – they give the salad a lovely sweetness with every mouthful & diced celery gives it a lovely crunch.

300-400g Brown Rice (uncooked)
2 handfuls raw cashews
3-4 tbsp currants
1 carrot
3 spring onions
1 small can corn kernels (drained)
2 stalks celery

Juice of 2 lemons
30g olive oil
50g soy sauce
salt & pepper

1) place 1.2 Litres water in TM bowl. Insert rice basket, zero scales & weigh rice.
2) Cook 35 minutes/Varoma temperature/speed 4
3) Use spatula to remove rice basket & tip rice into serving bowl. Place in the fridge to cool.
4) Add all other finely chopped ingredients to cooled rice. Place dressing ingredients in a small bowl or cup. Stir to combine & pour over salad. Toss salad so all rice is evenly coated in dressing.


You can add anything to this salad – Capsicum, baby spinach, mushrooms, coriander, mint or shredded chicken.   You can even add to the dressing –  honey, ginger, lime or garlic.

I chose to hand chop ingredients for this, as it’s nice to have the same shape for all ingredients that are not too small.   You can chop in your Thermomix if you prefer.


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