Rice Salad Revival

Brown Rice Salad with Currents, Almonds, Orange and Coriander

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Brown Rice Salad: gluten free, dairy free, natural fruit sugar only

Rice Salad Revival

Growing up, rice salad was never on the family table, nor was it in the bain-marine at boarding school, but in an any event, this otherwise old-school classic is a new thing for me so rest assured that the I Heart Scratch version is all but old fashioned.

I’ve ditched the 1960s combination of white-rice, ham and curry powder to make a modern salad which is truly soul-warming.  with it’s harmonious blend of nutty brown rice grains, crunchy almond flakes, soft and juicy currents, parsley, coriander and fresh orange segments. With a dressing of freshly squeezed orange juice and dijon mustard, my Brown Rice Salad  makes for a truly wonderful, “ok, maybe I’ll have seconds, thirds, fourths….!” kind of a side dish.

This is also a great recipe for a weekend barbecue as I consider it to be a wonderfully healthy alternative to the all-too-common barbecue sides such as sour-cream-drenched potato salad or white-pasta salad, both of which are also high in carbohydrates, albeit arguably less healthy overall.

Even more reasons why you should try this recipe:

  • The ingredients are easy to find  (no need to visit a health-food store)
  • It’s easy on the pocket
  • It can be mass produced to feed a crowd – think weekend barbecue or large family gathering
  • Leftovers are perfect for subsequent meals or your lunch box the following day
  • It provides the perfect opportunity to embrace citrus season.
  • Last but not least, it’s so good for you!


brown rice salad

Serves 3-4



  • Saucepan with lid, or rice-cooker
  • Strainer/Sieve
  • Salad bowl


  • 1 cup brown rice
  • 1/2 cup currents
  • juice of 1 orange
  • 1/2 cup flaked almonds
  • 1 (another) orange, segmented
  • 1/3 cup firmly packed parsley leaves
  • 1/3 cup firmly packed coriander leaves
  • 1 tsp Dijon mustard
  • 20mL EVOO*
  • An extra handful of flaked almonds, to garnish

*Extra Virgin Olive Oil


  1. Rinse the brown rice under cool running water, shake dry and cook [steam] to package instructions using a saucepan or rice-cooker.
  2. While the rice is cooking, place the currents in a bowl with the orange juice and set aside.
  3. Let the rice cool [until its warm, rather than hot].
  4. While the rice is cooling, strain the currents, reserving the orange juice in a small bowl.
  5. To make the dressing add the Dijon mustard and EVOO to the reserved orange juice and mix until evenly combined.
  6. Finally, in a large salad bowl, add and toss to combine all ingredients, including the dressing.
  7. Garnish with flaked almonds before serving.

Serving Suggestions

  • This dish is excellent served at room temperature as a side dish for barbecued meats.
  • It also makes for great lunch-box left overs, with some leftover meat or even boiled egg mixed through, so don’t be afraid to make a few extra serves!
  • Steamed greens or a simple green side salad is also a lovely accompaniment to serve alongside this one too.


This salad will keep in a airtight container in the fridge for up to 3 days.

Tips & Substitutes

  • When using Olive Oil, particularly in a salad dressing, it’s important to use a quality extra/virgin cold-pressed version.
  • Extra/Virgin Cold Pressed Olive Oil is derived mechanically without chemicals. Oils which are not ‘extra virgin’ or ‘virgin’ may have been derived using heat and have a higher overall oleic acid content and lesser quality of flavour overall.
  • Not only are cold pressed extra/virgin oils better for your health, but the overall flavour is insurmountably superior to that of regular hydrogenated cooking oils, which can leave your salad with a horrid and sometimes overpowering undertone of ‘processed-cheap’ (yes, there is such a taste!), not to a mention a heaviness, which doesn’t seem to come about with fresh and fruity, yet fuller-bodied (deep-coloured) cold pressed extra/virgin olive oils which offer a first class taste and aroma.
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