Rainbow Rice Salad

Cook Time 40 minutes
Course Side Dish
Servings 4


  • 100 g uncooked brown & wild rice
  • 1 tin vegetable stock granules or stock cubes
  • 1 tin four bean mix drained
  • 1 tomato chopped
  • 1 red pepper chopped
  • 1 yellow pepper chopped


  • ¼ cup canola or olive oil
  • 1/3 cup balsamic vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon each parsley oregano & thyme
  • 1 teaspoon sesame seeds
  • Salt & black pepper to taste


  • Add 2 teaspoons of vegetable stock granules to 300ml of boiling water into the rice bowl.
  • Add 200g of rice to the water and stock mix in the rice bowl. Add water into the reservoir.
  • Put the rice bowl in the topmost basket.
  • Steam for 30-40 minutes.
  • Allow it to cool.
  • Chop all the other ingredients, drain the four bean mix and mix together through rice.
  • Mix all the dressing ingredients together – shake and pour over the salad.
  • A great quick lunch. Add more protein and Omega-3 80g fat-reduced feta, crumbed and 60g walnuts, chopped.

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