Prep:  10 minutes
Cook:  10 minutes
Serves:  4
Average: 4.3 (7 votes)
Recipe by: Australian Eggs
This warm brown rice salad bowl is healthy, easy, ready in just 20 minutes and uses ingredients you probably already have in your pantry and fridge!
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Salmon and Egg Brown Rice Salad
Salmon and Egg Brown Rice Salad
  1. Whisk vinegar, mustard and olive oil together in a large bowl. Season with salt and pepper
  2. Heat microwave rice according to packet instructions. Transfer to bowl. Add salmon, nuts and green onions. Toss well to mix
  3. Top salad with eggs and garnish with extra nuts and green onions. Season with salt and pepper
Tips & Hints:
  • Add eggs to a saucepan and just cover with tap water. Cook over a medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced water. Peel and halve
  • Use any nuts available such as walnuts, pinenuts or hazelnuts. Lightly toast in a frying pan or oven
  • Substitute brown rice with cooked white rice if desired
FacebookPintrestX (Twitter)Google ClassroomShare via Email