Photography: Maree Homer. Styling: Vivien Walsh.
Julie Goodwin’s budget-friendly brown rice salad is a gorgeous option to serve as part of your Christmas feast. With just a handful of pantry ingredients, crunchy nuts, sweet currants and vibrant green herbs, it’ll be a festive favourite.
Ingredients
Method
Cook the rice and lentils separately following packet directions; drain, cool.
Meanwhile, in a dry frying pan over medium heat, toast the almonds until pale golden, shaking the pan occasionally. Remove from the pan.
To make the dressing, combine the oil, juice and salt in a jar; shake vigorously.
In a large bowl, combine the rice, lentils, onion, currants, herbs and most of the almonds, reserving two spoonfuls.
Just before serving, toss the dressing through the salad; season to taste. Place salad in a serving bowl. Scatter with the reserved almonds and extra mint leaves, if desired. Serve with yoghurt.
Recipe swaps
This rice salad recipe can be halved for a smaller group. Walnuts or pistachios work well in place of the almonds and you can use dried cranberries in place of the currants, if you prefer.
Can this brown rice salad be made in advance?
You can prepare the recipe to the end of Step 3 a day ahead; keep refrigerated. Store nuts in an airtight container at room temperature.
What to serve with rice salad
Add this rice salad to summer barbecues and Christmas lunch menus, or for a pop of freshness on your hearty winter table. Serve it alongside chicken skewers, roast lamb or a perfectly cooked steak.
This recipe was first published in The Australian Women’s Weekly in December 2017, and published online in 2024.
