SunRice

Brown Rice, Mushroom & Cabbage Salad

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Prep time

10min

Cook time

30min

A delicious salad made with the goodness of Brown Rice which can be served hot or cold! Add cooked shredded chicken or peeled cooked prawns to turn this salad into a tasty light meal.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice Brown Rice (rinsed)

  • 2 cup Water

  • 200 g Swiss Brown Mushrooms (thickly sliced)

  • 300 g Savoy Cabbage (shredded)

  • ½ cup Blanched Almonds (toasted)

  • ½ cup Thai Basil or Sweet Basil Leaves

  • 4 Green Onions (thinly sliced)

  • Dressing

  • 2 tbsp Olive Oil

  • 2 tbsp Soy Sauce

  • 1 Large Lemon (juiced)

  • 2 tsp Ginger (finely grated)

  • 2 tsp Brown Sugar

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Brown Rice, Mushroom & Cabbage Salad

Method

  • Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 25 minutes or until rice is tender and absorbed all the water. Stand, covered for 10 minutes. Drain well. Set aside to cool.

  • To make dressing; combine all the ingredients in a screw-top jar, season and shake well to combine.

  • Place mushrooms in a large pyrex bowl. Add dressing. Cover and refrigerate for 30 minutes. Add rice, cabbage, almonds, basil and onions to mushrooms. Toss to combine. Serve.

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