Recipe for Vegetable and Rice Salad

Written by Gloria Irabor

Brown rice is used for this delicious and tasty recipe just to derive extra fibre.


  • 2 cups cooked brown rice
  • 2 spring onions, sliced
  • 1 green capsicum, de-seeded and diced
  • 1 stalk celery, finely diced
  • 1 carrot, peeled and finely diced
  • 1 x 227g can pineapple pieces, drained and sliced into quarters, juice retained
  • ½ cup sultanas
  • ¼ cup pumpkin seeds
  • ½ cup toasted cashew nuts, or almonds, walnuts or a combination
  • ¼ cup chopped coriander or parsley
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For Dressing:

  • ¾ cup retained pineapple juice, and water, if necessary
  • 1/3 cup olive or canola oil
  • 1 Tbsp lite soy sauce
  • 1 Tbsp lemon juice
  • 1-2 cloves garlic, peeled and finely chopped
  • 1 tsp finely chopped ginger


  1. Prepare rice according to package instructions. When cooked, leave to cool.
  2. Transfer to a large bowl, add spring onions, capsicum, celery, carrot, pineapple and sultanas.
  3. Mix dressing ingredients together in a screw top jar.
  4. Add dressing, toss and leave in the refrigerator for 1-2 hours to allow flavours to develop.
  5. To serve, sprinkle with pumpkin seeds, nuts and coriander and gently toss.
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About the author

Gloria Irabor

I love to be engrossed in a world of creativity and I detest injustice. I can analyse almost anything but most of all I try to get better in everything I do.

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