brown rice salad

brown rice salad with fresh herbs, toasted seeds & miso mayonnaise

4th September 2015


a few nature, beauty-inspired photos from our trip to Australia.  Land to Sea….

IMG_0510_1980x1297 4V7A7590_1980x1297 IMG_0191_1980x1297IMG_0661_1_26 IMG_0117_1980x1297

-Yellow Sulphur-crested cockatoos – one evening there were 18 of them.

-a visit from a young kookaburra – early morning kookaburra calls

-low tide, ‘Catseye Beach’

-high-tide, ‘Catseye Beach’ with my very big teenagers

-view from ‘Passage Peak’, Hamilton Island Nature Reserve


brown rice salad with fresh herbs, toasted seeds & miso mayonnaise

serves 4

Inspired by Amy Chaplin’s ‘At Home in the Wholefood Kitchen.’

For the charred grilled vegetables, use whatever vegetables are in season.  If short on time, there is no need to cook the vegetables, just shave, grate or thinly slice.  In Summer, I serve it with roasted, buttered corn on the cob.   Once I have a supply of the miso mayonnaise in the fridge, it becomes a simple meal to throw together quickly – I sometimes use quinoa instead of the brown rice and for a more substantial meal, add 1 cup of cooked chickpeas.  If you don’t have sweet white miso on hand, this salad is really good with the left-over tamari and tahini sauces from the previous post.


1½ cup small round brown rice, soaked overnight

2 Tbsp tamari toasted sunflower seeds/pumpkin (recipe here)

2 Tbsp toasted sesame seeds

1 medium zucchini/green beans/okra, chopped into diagonals

1 red capsicum, chopped

1 cup fresh coriander & parsley, finely chopped

½ cup small cherry tomatoes, halved and quartered

2 small crunchy cucumbers, diced

1 avocado


1.  Drain the rice and place in a heavy-based saucepan with 2 cups of water.  Bring to boil, lower the flame, then simmer, covered for 40 minutes or until all the water is absorbed.

If you are not soaking the rice, increase the water to 2¾ cups and cook for longer.  Remove from heat and set aside to cool.

2.  In a skillet over medium heat, place the sesame seeds and toast for 2 or 3 minutes until golden – set aside.

3.  In a heavy-based frying pan over a high flame, drizzle in a tiny bit of oil/ghee, throw in the capsicum and zucchini – fry, stirring every few minutes.  The capsicum, zucchini/okra should start to have dark blisters and a charred look. Cook for 5 minutes until charred and soft.  Sprinkle with salt and set aside.

4. Place the cooled brown rice in a large bowl and stir through the charred vegetables.

5.  Sprinkle over the tomatoes, cucumbers, toasted seeds, fresh coriander and parsley.

6.  Remove the outer skin from the avocado, slice and fan over the centre of the rice.  When serving, spoon into individual bowls and drizzle with a generous helping of miso mayonnaise and lemon slices.


miso mayonnaise

Makes 1 cup


3 Tbsp sweet white miso

3 Tbsp brown rice vinegar

3 Tbsp fresh lemon juice

2 Tbsp honey/sweetener of choice

1 Tbsp freshly grated ginger

cup olive oil


1.  Place all the ingredients, except the olive oil in a small blender or an upright blender – blitz on high speed for 1 minute or until smooth.   

2.  With the blender running on low speed, drizzle in the olive oil and blend until thick and smooth, about 30 seconds.  Store in a jar in the fridge.


Goodness shared by Stacey

quinoa, lentils, brown rice & roasted mini capsicums

7th April 2010

Over the last few weeks, since the weather has become cooler, I have been attempting to get my vegetable garden back into some sort of order.  Our Summer was a very hot one, so any seedlings that were planted quickly wilted and did not thrive.  Finally, I have been able to see some progress.  My first plucking of anything other than rocket or herbs has been these cute mini capsicums in orange, yellow and red.  They are just beginning to ripen in bunches that are perfect roasted whole.

I decided to use them in my ‘one pot’ rice and lentil dish.  Another variation on the dish I posted earlier this year.  A perfect dish when a ‘no fuss’ healthy dinner is the plan and there are limited supplies in the fridge/pantry.  This time, I roasted cubed pumpkin with the whole mini capsicums.  Cherry tomatoes would also be perfect, but I did not have any on hand.

brown rice quinoa lentils  & roasted vegetables

Any mixture of grains or lentils you have on hand can be used.  I used 1 cup of grains to ½ cup lentils, then nearly double the water.  I would not use red lentils as they just go mushy – a lentil that stays whole when cooked works best.   Also, any nuts or combination of vegetables to roast would work nicely as well (cubed fresh beetroot, sweet potato, turnip, whole cherry tomatoes, cubed eggplant, zucchini).


½ cup brown rice

½ cup quinoa (white or red, or a mixture)

¼ cup brown lentils

¼ cup French green lentils

2¾ cup water

¼ pumpkin, peeled and cubed

handful whole mini capsicums or a large one, in chunks

1 tsp fennel seeds

juice of 1 lemon

1 Tbsp olive oil (or oil from labne)

3 – 4 heaped Tbsp labne (or drained Greek yoghurt/feta)

a generous handful of fresh continental parsley and basil leaves

2 Tbsp pine nuts, toasted and lightly smashed

salt and freshly ground black pepper


1.  Preheat oven to 200 degrees Celsius.

2.  Rinse rice, quinoa and lentils and place in a heavy-bottomed saucepan with water.  Bring to a gentle boil, and return to simmer.  Cover and leave undisturbed until all water has evaporated, about 20 – 30 minutes.

3.  Meanwhile, toss pumpkin and capsicum in a sprinkling of olive oil and the fennel seeds and place in a single layer on a baking tray lined with baking paper.  Bake until edges begin to brown, about 15 – 20 minutes.

4.  When water has absorbed into the rice mixture, fluff with a fork, then add lemon juice and olive oil.  Mix in well and add roasted vegetables, labne, herbs, pine nuts.

5.  Season with salt and pepper and serve either warm or cold.

 Goodness shared from Donna

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