Nutty Brown Rice Salad

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A great healthy lunch
Preparation time10 minutes
Cooking time25 minutes


  • 2 cups (metric) brown rice
  • 3 teaspoons sesame oil
  • 300g butternut pumpkin, peeled, cut into 1cm cubes
  • ½ cup chopped flat-leaf parsley
  • ½ cup pistachio kernels, chopped
  • 3 green shallots, ends trimmed, thinly sliced


  1. Cook rice following how to cook brown rice instructions in Rice Cooker handbook. Transfer to a large bowl. Drizzle with oil. Set aside for 10 minutes to cool slightly.
  2. Meanwhile, arrange pumpkin on steamer tray in Rice Cooker. Cook following how to steam pumpkin instructions on steaming vegetables table. Set aside for 5 minutes to cool.
  3. Add pumpkin and remaining ingredients to rice. Gently stir to combine. Taste and season with salt. Serve.