Scrumptious Brown Rice Salad

    2 hours 20 min

    A wonderfully different salad. This salad is made by tossing brown rice with crumbled bacon, red pepper, spring onions, peas, flaked almonds and coriander in a creamy dressing.

    25 people made this

    Serves: 8 

    • 325g uncooked brown rice
    • 600ml water
    • 250ml half fat soured cream
    • 1 tablespoon red wine vinegar
    • 1 tablespoon fresh lime juice
    • 2 teaspoons honey
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon chilli powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 2 rashers streaky bacon
    • 1 red pepper, diced
    • 1 bunch spring onions, chopped
    • 75g frozen green peas, thawed
    • 25g toasted almond flakes
    • 2 tablespoons chopped coriander

    Prep:20min  ›  Cook:1hr  ›  Extra time:1hr cooling  ›  Ready in:2hr20min 

    1. Place rice and water in a medium saucepan and bring to the boil. Reduce heat to low, cover and simmer 45 to 60 minutes.
    2. In a medium bowl, mix the soured cream, red wine vinegar, lime juice, honey, cumin, chilli powder, salt and pepper. Refrigerate until ready to use.
    3. Place bacon in a frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    4. In a large bowl, mix the rice, dressing mixture, bacon, pepper, spring onions, peas, almonds and coriander. Chill at least 1 hour before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    I enjoyed this, but I like unusual/exotic dishes. However, the group of ladies I served it to didn't seem to enjoy it, nor did they ask for the recipe (which they always do when they like a dish served at our ladies luncheons.) If you like out-of-the-ordinary fare, you'll probably enjoy this. The cilantro (must use fresh, not dried) really makes this dish!! It needed more salt, and I doubled the amount of peas and almonds.  -  26 Jun 2003  (Review from Allrecipes US | Canada)


    Excellent salad! I left out the honey because I prefer the tanginess of the dressing without it. The only change I'll make next time would be to double the spices for a little more flavor.  -  01 Jul 2005  (Review from Allrecipes US | Canada)


    Good stuff! I made this for a family party ... that I later had to skip ... so I was left with a double recipe's worth. I am eating it this week for lunch at the office. I am gussying it up for the sake of variety...with (at this point) either horseradish or garlic paste (available at the Indian gorcery; looks a lot like horseradish). My one comment on the original recipe: I'm not sure if the bacon added anything at all, except keeping it out of vegetarian hands!  -  03 Jun 2004  (Review from Allrecipes US | Canada)