
Ingredients
Flavoured rice
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1 cup (190 g)uncooked brown rice, soaked overnight†
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3 cups (720 mL)water
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1vegetable bouillon cube
Dressing
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½lime, juiced
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1 Tbsp (15 mL)olive oil
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1 tsp (2 g)freshly grated ginger
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1 tsp (5 mL)sesame oil
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1 tsp (5 mL)rice vinegar
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½ tsponion powder
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1 pinchground black pepper
Salad
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3.5 oz (100 g)sugar snap peas, cut in half
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2bell peppers, diced
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½small red onion, minced
Optional toppings
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lime slice
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toasted sesame seeds
Directions
- Drain the soaked brown rice and add to a medium pot over high heat. Add the water and crush in the bouillon cube.
- Bring to a boil, then reduce to a simmer and partially cover with a lid. Cook for 20 minutes, or until the rice is tender. Then remove from the heat, cover, and allow to sit for a couple minutes.
- Meanwhile, add all the dressing ingredients to a bowl and whisk until smooth.
- Add the cooked rice and vegetables into a large bowl, drizzle over the dressing, and toss until coated. Enjoy!
Notes
- †If not soaking overnight, cook in more water and cook for 45 minutes. Read the package instructions for the exact preparation method.
- This recipe has been updated since it appeared originally in the video.
Storage
- The combined salad is best enjoyed immediately.
- Store the salad and dressing separately in airtight containers in the fridge for up to 3 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Yum! I recently got a jar of miso paste for the first time, and I'm trying every PUL recipe with miso in it 😊 This one did not disappoint! I switched the brown rice for quinoa + lentils for a protein boost. Thanks for the recipe!
I switched up the veggies to suit the tastes of our young children. I used sugar snap peas, Cucumber, and shredded carrots. It was a perfect dish for a hot summer day and everyone loved it.
I followed the recipe to the last ingredient. The recipe for 4 servings makes enough portions for a side, but not enough for a lunch. However, this recipe is ABSOLUTELY AMAZING! I never expected to love rice as a salad :O This was my first time trying miso and I am blown away! Thank you for sharing this great recipe! :D
Ahhh, I am obsessed with the flavours in this salad! I always double up the quantity when prepping because it is always worth it. I think miso paste is always so tasty in recipes. ❤🌿
Hi l made the salad rice with all the ingredients it turned out delicious difently what l would
be eating for the next 3 days its delicious thank you for the recipe. :)
Love this recipe, it's so flavoursome! I've made it so many times!