Rice Salad

Ingredients

• 190 g (1 cup)uncooked brown rice
• 480 ml (2 cups)vegetable broth, or water with salt
• 150 g (1 cup)cucumber, diced
• 110 g (1 cup)carrots, grated
• 112 g (¾ cup)cherry tomatoes, halved
• ½bell pepper, diced
• 35 g (½ cup)purple cabbage, thinly sliced
• 1–2 handfulsrocket, or lettuce
• 2spring onions, thinly sliced
• 35 g (¼ cup)olives
• 120 g (½ cup)vegan sour cream
• 30 ml (2 tbsp)lemon juice, or vinegar of choice
• 15 ml (1 tbsp)maple syrup, or sweetener of choice
• 10 ml (2 tsp)olive oil (optional)
• 10 ml (2 tsp)Dijon mustard
• ½ tspgarlic powder
• ½ tspdried herbs (optional)
• To tastesalt and black pepper
• As neededwater to thin the dressing

Instructions

1. 1

   Soak the rice

   Put the brown rice in a bowl and cover it with lukewarm water. Leave it to soak for about 15 minutes, or longer—up to 1 hour—then drain.

2. 2

   Cook the rice

   Bring 480 ml of vegetable broth, or water with salt, to the boil in a pan. Add the drained rice, cover and simmer for about 30–35 minutes without stirring. Turn off the heat and leave the rice covered for a further 10 minutes, then let it cool; you can chop the vegetables while you wait.

3. 3

   Mix the dressing

   Stir all the dressing ingredients together in a bowl. Add a little water if you would like a thinner consistency.

4. 4

   Assemble the salad

   Put all the vegetables and cooled rice in a salad bowl. Pour over the dressing and serve.

What is rice salad?

Rice salad is a chilled or room-temperature dish in which cooked rice is tossed with vegetables and a dressing. This version takes a Mediterranean-style approach, combining brown rice with fresh vegetables, olives and a tangy, creamy dressing.

Brown rice gives the salad a hearty base, while the mix of crunchy and juicy vegetables keeps each forkful varied. Vegan sour cream makes the dressing creamy without dairy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 8g protein, 53g carbs, 10g fat.

The brown rice supplies most of the carbohydrates, while the vegan sour cream and olive oil contribute much of the fat. Rice, vegetables and the dressing together provide the protein; serve the salad with beans or tofu if you would like a more protein-focused plate.

Why brown rice works

Brown rice: its nutty flavour and firm texture stand up well to the vegetables and dressing. Soaking it first is part of this method and can help it cook more quickly.

Broth: cooking the rice in vegetable broth adds savoury flavour throughout. Water with salt is also an option.

Getting the rice right

Gentle simmer: once the rice is covered, leave it undisturbed for the stated 30–35 minutes. Stirring is not part of this method.

Rest: after cooking, keep the lid on for another 10 minutes with the heat off. Let the rice cool before combining it with the vegetables and dressing.

A mix of textures

Fresh vegetables: cucumber, grated carrot, tomatoes, pepper and cabbage bring a crisp, juicy contrast to the rice. Slice the cabbage and spring onions thinly so they are easy to mix through.

Finishing greens: add the rocket or lettuce with the other vegetables, then toss gently so it is coated without being crushed.

Balancing the dressing

Creamy and tangy: vegan sour cream forms the base, with lemon juice or vinegar adding sharpness and maple syrup bringing a little sweetness. Dijon mustard, garlic powder and optional dried herbs round out the flavour.

Consistency: add water a little at a time if the dressing feels too thick to coat the salad. Season with salt and black pepper to taste.

When to prepare it

Cook and cool the rice before mixing it with the vegetables; the method allows time for chopping while it cools. The total preparation and cooking time is about 40 minutes.

For a more convenient assembly, the rice and dressing can be prepared ahead and combined with the vegetables when you are ready to serve.

What to serve with it

Serve this salad as a substantial lunch or alongside grilled vegetables, plant-based dishes or another simple main. The olives and creamy dressing give it enough savoury character to work as more than just a plain rice side.

If serving it as part of a meal, add a protein-rich accompaniment such as beans or grilled tofu.

Recipe notes & tips

• Soak the rice for about 15 minutes, then drain it before cooking.
• Keep the pan covered and avoid stirring during the simmer.
• Let the rice cool before mixing it with the vegetables.
• Add water to the dressing gradually so it does not become too thin.
• Taste the finished dressing and adjust the salt and black pepper to your liking.

Variations

• Swap the greens: use lettuce instead of rocket for a milder flavour.
• Change the acid: use your preferred vinegar in place of lemon juice.
• Add beans: fold in drained beans for a more substantial salad.
• Use fresh herbs: add chopped herbs alongside the vegetables for a fresh finish.
• Make it oil-free: leave out the olive oil as suggested in the ingredients.

Common mistakes to avoid

• Skipping the soak: drain the rice after soaking so the cooking liquid stays measured.
• Stirring while it simmers: keep the rice covered and undisturbed for the stated cooking time.
• Mixing in hot rice: let it cool first to avoid wilting the greens.
• Adding too much water to the dressing: thin it a little at a time and stop once it is pourable.
• Cutting the cabbage too thickly: slice it thinly so it mixes easily with the rice and other vegetables.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Serve cold or let a portion come towards room temperature; if the dressing has thickened, stir in a small splash of water.

Frequently asked questions