Brown Rice Main Meal Salad

A favorite with everyone who has tried it The almonds are a must

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Over one hour
  • Serves: 4
  • Suitable Diets: Vegan, Vegetarian


  • 1 cup long grain brown rice
  • pinch of salt
  • 1/2 cup broccoli florettes
  • 1/4 cup chopped parsley
  • 2 tablespoons Tamari
  • 1/2 teaspoon dried basil
  • 1/4 cup almonds, toasted and chopped
  • 2 cups water
  • 1 carrot, diced
  • 1/2 cup sliced celery
  • 1/2 red bell pepper, diced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 cup Brown Rice Vinegar


Rinse rice with plenty of water to cover and then drain. Place 2 cups of cooking water, rinsed rice and a pinch of salt in a saucepan with lid. Cover and bring to a boil. Reduce heat to mediumlow and simmer, without stirring, for 50 minutes. Turn off heat and let steamcook another 10 minutes. Turn out into a nonmetal bowl and allow to cool.Meanwhile, chop the vegetables and toast the almonds 350 degrees for 12 minutes. Chop almonds and set aside.When rice is cool enough, add vegetables and almonds. Mix dressing ingredients tamari, olive oil, vinegar, basil, and oregano and pour onto rice. Mix thoroughly. Serve room temperature.