Brown Rice and Caramelised Onion Salad

Brown Rice and Caramelised Onion Salad


3 people made this

This is a traditional Jewish brown rice salad which is delicious as a side dish or topped with grilled haloumi for a vegetarian meal.

Cathie Victoria, Australia

Serves: 6 

  • 2 cups brown rice
  • 150g currants
  • red wine vinegar
  • 1/2 cup (125ml) olive oil
  • 3 brown onions, halved and sliced
  • salt and pepper to taste
  • 1/2 bunch flat leaf parsley
  • 1/2 bunch mint
  • 2 green chillies, finely sliced
  • juice of 2 lemons
  • 120g pine nuts, toasted

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Boil the brown rice in plenty of salted water, drain and keep warm. In a small saucepan, cover the currants with red wine vinegar and simmer for 3 minutes. Reserve the liquid.
  2. Heat 30ml olive oil in a non-stick frypan over low heat. Add the onion, season with salt and pepper and cook 20-30 minutes, stirring occasionally, until caramelised. Add the currants and vinegar and stir.
  3. Combine the cooked rice, parsley, mint and chillies in a large bowl. Add remaining olive oil and lemon juice and stir.
  4. Add half the onions and half the pine nuts and toss to combine. Top with remaining onions and pine nuts.

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