• Partnered with
  • Serves 6
  • 20 mins prep
  • 35 mins cook

Brown rice salad

Brown rice salad

Brown rice salad, rice recipe, brought to you by Woman's Day


Brown rice salad

  • 500 g kent pumpkin, peeled, cut into 3 cm chunks
  • 1 tbsp olive oil, plus 1 tablespoon extra
  • 1 tsp ground cumin
  • 1/3 cup pumpkin seeds
  • 1 1/2 cups brown rice
  • 1 cup shelled peas (400 g unshelled)
  • 1 bunch asparagus, ends trimmed, cut into 4 cm lengths
  • 1 bunch watercress, trimmed


  • 1/2 cucumber, grated
  • 1 cup greek yoghurt
  • 1 tbsp lemon juice
  • 1 clove small garlic, crushed


Brown rice salad

  1. Preheat oven to 200°C. Line an oven tray with baking paper.
  2. Drizzle pumpkin with oil and toss to coat. Arrange in single layer on baking tray. Sprinkle with cumin and season to taste. Bake 25-30 minutes, until tender and golden, adding pumpkin seeds during last 5 minutes of cooking.
  3. Meanwhile. cook rice following packet instructions. Rinse under cold water and drain well.
  4. Bring a medium saucepan of salted water to the boil on high. Blanch peas 2 minutes. Add asparagus a further 30 seconds. Refresh under cold running water. Drain well. Set aside.
  5. To make tzatziki, squeeze excess moisture from cucumber. Transfer flesh to a bowl with the yoghurt, lemon juice and garlic. Season to taste. Mix well.
  6. In a bowl, combine cooled rice, pumpkin, peas, asparagus, seeds and watercress. Drizzle extra oil over. Season to taste. Serve with a dollop of tzatziki.


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