Brown Rice Salad With Tamari and Cranberries Recipe

Name: Brown Rice Salad With Tamari and Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked brown rice (1cup raw); 30 ml tamari; 30 ml extra virgin olive oil; 30 ml apple cider vinegar; sea salt; fresh ground black pepper; ¼ cup cranberries (dried); ⅓ cup pepitas; ⅓ cup almonds, toasted; 1 small Spanish onion, peeled and finely diced; 1 small red capsicum, cored and finely diced; 2 large carrots, peeled and coarsely grated; 1 bunch parsley, leaves picked and finely chopped

Servings: persons

2 cups cooked brown rice (1cup raw)
30 ml tamari
30 ml extra virgin olive oil
30 ml apple cider vinegar
sea salt
fresh ground black pepper
¼ cup cranberries (dried)
⅓ cup pepitas
⅓ cup almonds, toasted
1 small Spanish onion, peeled and finely diced
1 small red capsicum, cored and finely diced
2 large carrots, peeled and coarsely grated
1 bunch parsley, leaves picked and finely chopped

1
When the rice is cooked spread it over the surface of a large wide bowl and cool in the fridge for at least 4 hours.
2
Pour tamari, olive oil and apple cider vinegar over the surface of the rice and season with salt and pepper.
3
Use the back of a wide, flat spoon to break up the rice and mix in the dressing.
4
If you have time return rice to the fridge for 30 minutes to soak everything up (optimal but not essential).
5
Add the remaining ingredients and gently combine.
6
Taste and add more seasoning if you wish.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups cooked brown rice (1cup raw), 30 ml tamari, 30 ml extra virgin olive oil, 30 ml apple cider vinegar, and more.

Yes, Brown Rice Salad With Tamari and Cranberries falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brown Rice Salad With Tamari and Cranberries

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