Recipe: Auntie Kathy’s Brown Rice Salad


This recipe was brought to us by one of our lovely Wantage customers. Originally created by her auntie. I love a good family recipe and can’t wait to try it!


  • 250g cups of brown rice
  • 500ml water
  • 2 red peppers, diced
  • 6 spring onions, diced
  • 1 cup parsley
  • 150g cashews ( roasted)
  • 50g Sunflower seeds
  • 120g currants


  • 120ml Extra virgin olive oil
  • 120ml lemon juice
  • 120ml soy sauce
  • 1 clove of crushed garlic
  • 1 tsp of raw sugar


  1. Take a medium sized saucepan with a well-fitting lid, fill with rice and pour over the water.
  2. Bring to a rolling boil and then reduce the heat to a gentle simmer.
  3. Cook for 30 mins then turn off the heat and quickly cover with a lid and leave tightly covered for another 5-10 mins to absorb any remaining water then take of lid and set aside to cool.
  4. If you’d like to roast your own cashews this can be done while rice is cooking. Start by preheating the oven to 140C (fan) /160C / 325F /Gas 3.
  5. Season the cashew nuts with herbs and spices if you’d like, then spread the cashew nuts in a single layer on the roasting tray.
  6. Roast them for 12-15 min, stirring them twice during that time.
  7. Transfer in a single layer to a cool plate and let them cool down for about 15 mins to get cooler and crunchier.
  8. Once everything has cooled, combine dry ingredients in a large bowl.
  9. Combine the dressing ingredients and pour over the rice mixture and stir until well coated.
  10. Serve and enjoy.