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Brown Rice Miso Salad

30 min


This salad can be enjoyed warm or cold. It's incredibly hearty and the dressing is tangy. Switch up the vegetables to your liking.



30 min


10 min


20 min


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Flavoured rice

  • 1 cup (190 g)
    uncooked brown rice, soaked overnight
  • 2¼ cups (540 mL)
  • 1
    vegetable bouillon cube


  • ½
    lime, juiced
  • 1 Tbsp (15 mL)
    olive oil
  • 2 tsp (11 g)
  • 1 tsp (2 g)
    freshly grated ginger
  • 1 tsp (5 mL)
    toasted sesame oil
  • 1 tsp (5 mL)
    rice vinegar
  • ½ tsp
    onion powder
  • 1 pinch
    ground black pepper


  • 3.5 oz (100 g)
    sugar snap peas, cut in half
  • 2
    bell peppers, diced
  • ½
    small red onion, minced

Optional toppings

  • lime slice
  • toasted sesame seeds


  1. Drain the soaked brown rice and add to a medium pot over high heat. Add the water and crush in the bouillon cube.
  2. 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.
  3. Meanwhile, add all the dressing ingredients to a bowl and whisk until smooth.
  4. Add the cooked rice and vegetables into a large bowl, drizzle over the dressing, and toss until coated. Enjoy!


  • 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.


  • The combined salad is best enjoyed immediately.
  • Store the salad and dressing separately in airtight containers in the fridge for up to 3 days.

Let us know what you think

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

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Pluto - July 25, 2023, 11:43 a.m.

Very Tasty! Even my sibling (Who isn't the biggest rice fan) liked it.

Sydney Yi - July 9, 2023, 1:27 a.m.

I loved it! It was refreshing and so quick to make. I swapped the veggies with stuff I had (arugula and cucumber). This may be because I swapped the veggies, but I feel like it be even better topped with a substantial protein like tofu or edamame.

PUL Team - July 9, 2023, 7:10 a.m.

Mmm lovely modifications, Sydney, thank you! Tofu or edamame and also great ideas 😍

Donna S - June 18, 2023, 10:49 p.m.

Just made this recipe for my lunches at work. It’s absolutely delicious but the amount of dressing is far too little for me. Even when I doubled the recipe, the dressing was a mere 100 ML so if you like saucier salads i recommend quadrupling it. I also subbed the rice for quinoa, the snapeas for peas, and the peppers for carrots. Turned out great!

Marianne Lafrance - June 10, 2023, 11:14 p.m.

I never made brown rice before! (Messed up the first time and had to restart) I liked it a lot! It's a perfect side dish for the summer because it's super colourful and it's really tasty! Doesn't taste too much like miso: honestly just a good salad!

PUL Team - June 11, 2023, 6:44 p.m.

Awe so happy the dish was enjoyed, Marianne, it means so much!

Roy - May 26, 2023, 8:32 p.m.

Didn't have brown rice so we used white rice instead and added some peanuts to make it extra filling. Great flavours, any ideas to convert it into a main dish?

PUL Team - May 27, 2023, 4:06 a.m.

Hey Roy, sounds lovely! Some ideas include adding pan-fried tofu cubes, chickpeas, other nuts or seeds like almonds and sesame seeds, or perhaps some avocado 🙂

Martunia - Feb. 28, 2023, 7:24 p.m.

Si simple yet so tasty 😋 I was worried there wouldn't be enough dressing from the ingredients listed and the salad would taste meh, but I was wrong. Just a drizzle makes this dish burst with flavor.

PUL Team - March 1, 2023, 8:11 p.m.

So glad it was enjoyed, Martunia - it means so much!

Isobelle - Aug. 13, 2022, 8:38 a.m.

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!

PUL Team - Aug. 14, 2022, 5:55 a.m.

Ooo how exciting, Isobelle, and we're so glad to hear! Thank you 🙂

Amber - July 12, 2022, 11:31 p.m.

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.

PUL Team - July 13, 2022, 6:22 a.m.

Love the modifications, Amber, and thank you for taking the time to share 😃

Nishat - Sept. 28, 2021, 8:13 p.m.

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

PUL Team - Sept. 29, 2021, 7:11 p.m.

Thank you for the very helpful feedback, Nishat! It helps us grow and improve moving forward. So glad the salad was enjoyed as well 😃

Charlotte - Sept. 21, 2021, 7:36 p.m.

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. ❤🌿

PUL Team - Sept. 22, 2021, 4:47 a.m.

So happy the recipe is being enjoyed, Charlotte, it means so much ☺️

Maria Mifsud - May 3, 2021, 12:56 p.m.

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. :)

PUL Team - May 6, 2021, 3:40 p.m.

We're so glad you enjoyed the salad, Maria! 🥳

Milly - April 1, 2021, 9:19 p.m.

Love this recipe, it's so flavoursome! I've made it so many times!

PUL Team - April 3, 2021, 1:32 a.m.

Oh so lovely, Milly, thanks for sharing your review with us 🥳