Brown Rice Salad

Originally published in Foodstuffs Hot Off the Griddle, August 1994.


  • 1/2 cup brown rice
  • 3/4 cup shelled peas or 1/2 cup sliced green beans
  • 3/4 cup kernel corn
  • 2/3 cup French dressing
  • 1 sweet red pepper cored, seeded and diced
  • 1/2 cup salted peanuts
  • 1 small onion, finely chopped
  • freshly ground black pepper


  1. Cook the brown rice in boiling salted water (scant cup) until tender.
  2. Likewise the peas OR beans and corn – just until tender.
  3. Drain thoroughly.
  4. Transfer to a serving bowl and add half of the dressing while the rice and veggies are still hot.
  5. Toss well to mix, then leave to cool.
  6. Later, add the remaining ingredients and dressing and mix well.
  7. Taste and adjust the seasoning just before serving.
  8. Serve cold.

Serves approximately 4

Posted on September 8, 2015 and filed under salads.