A Simple Guide to a Salad So Good Even the Haters Can’t Hate it

Before you read this post there are some things you should know about me:

  1. I hate cooking.
  2. I’m not a fan of salads.
  3. This dish is so simple to make and so yum to eat that I’m about to contradict both of the above statements.

Cooking time: 20 mins max.

Preparation time: 10 mins max.

Feeds: The whole family- will last more than one serve each too. This rice salad is a perfect dish to bring along to family gatherings or prepare for a party. And best of all it’s even gluten free  (totally worth making)! 

Ingredients for salad:

1 packet (1kg) of small brown rice

1 bunch of spring onions (buy in bunch from supermarket)

2 red capsicums

1 cup of sunflower seeds

1 packet of currants (I buy Sunbeam 300gram Australian currants)

1 bag (1kg) of salted cashews

Ingredients for dressing:

½ cup canola oil

½ cup soy sauce

1 teaspoon crushed garlic (suggest buying it pre-crushed garlic in a jar)

¼ cup lemon juice (from a bottle) or juice 2 lemons

1 ‘good’ squirt of lime juice (in bottle) or juice one lime

Utensils/Kitchenware: A boiling pot with a lid (large enough to boil 1kg of rice), wooden spoon, appropriately sized measuring cups (listed above), mixing bowl (large enough to hold dressing- able to hold 2 cups worth of liquid at least), strainer (holes fine enough that rice cannot fit through them), teaspoon, knife and a container (large enough to fit 1kg of rice salad).


Gather all of the ingredients and utensils in the desired preparation area so that everything is readily available. Once everything is together and set up in a way most convenient to you, it’s time to do some cooking- don’t worry it’s the only cooking involved in this recipe and it’s very easy: https://www.youtube.com/watch?v=UWLIgjB9gGw.


Fill your boiling pot ¾ of the way up with water and add in the packet of brown rice. Then take the pot to your stove, place the lid on the pot, turn on your stove to half-strength heat and place the pot of rice on top to boil (generally takes around 15 mins to reach boiling point- hopefully you’ve boiled rice at some point in your life before this and so don’t rely heavily on my instructions for boiling the rice, if not though, I believe in you: https://www.youtube.com/watch?v=qztuEucrNBc.

While the rice boils, wash and then finely cut up your capsicums and ypour spring onions. 

Remember to remove the stalk and the seeds of the capsicums. If you’ve never cut a capsicum before, here are some further useful instructions: http://www.taste.com.au/how+to/articles/607/how+to+prepare+a+capsicum.

Remember to remove any leaves that have gone limp and the root of your spring onions. If you’ve never cut spring onions before, here are some further useful instructions: http://www.bbcgoodfood.com/glossary/spring-onion.

See picture below for how your sliced capsicums and spring onions should turn out:


As long as you’ve managed to cut up the capsicums and spring onions into small pieces, you’ve done a good job and they can be used in the salad. Hopefully you didn’t lose any fingers in the process. If so, better luck next time. It’s all a learning process. 

Now you can move onto making your dressing. All you need to do for this is add all of the ‘Ingredients for Dressing’ listed above together in your mixing bowl and, just like Bob Marley sings, stir it up! https://www.youtube.com/watch?v=eZ3eA5gxiLs

Once your rice has boiled (open lid and if you see the water bubbling- it’s boiled! Again, this should happen after heating on stove for around 15mins), remove the lid and stir gently with your wooden spoon. Ensure that there isn’t any rice stuck to the sides or bottom of the pot with the spoon, then leave rice to simmer for five minutes.


After 5mins of simmering, turn off the stove. Place a strainer in your sink and pour the rice and boiled water from the pot into the strainer. The cooked rice will be held in the strainer and the boiled water will seep through and down the sink- just like magic! Just kidding- just like science, which is what cooking ultimately is, go lil’ Einsteins!

Pour cold water over the rice in the strainer to cool it.


Once cool, pour the rice from the strainer into your container. Add in all the ‘Ingredients for Salad’ listed above except for the cashews. Mix ingredients through the rice with the wooden spoon.


Now it’s time to pour on the salad dressing! Mix the salad dressing through the salad with the wooden spoon too. To further mix the dressing through the salad you can place the lid of your container on and shake it better than Taylor Swift can: https://www.youtube.com/watch?v=nfWlot6h_JM.

Once the salad and the dressing have been shaken to your standard, add the cashews on top. Spread the cashews around using your trusty wooden spoon again.


Voila, you now have successfully cooked something! A quick and tasty salad- who knew?

To serve you should really not eat it out of the container all to yourself (sharing is caring), so scoop the desired amount into a bowl and eat with a fork. Or your hands, it won’t affect the taste.


There you have it, a gluten free rice salad so good that people who hate cooking and hate salads will not even hate it! 🙂 

Please note: Feel free to use all songs listed to jam to during your making of this rice salad. Happy cooking and- more importantly– happy eating!

*Rice salad recipe was provided to me by a gluten intolerant friend.


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