A delicious mix of brown rice, sweetcorn, peas, fresh rocket with chewy dried apricots, tropical coconut flakes and chopped nuts

This crunchy and hearty salad makes a great lunch to take to work with you, or would be perfect to take along to a potluck or picnic. 

Nutty Rice Salad

Nutty Rice Salad

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings



    • 100g brown rice
    • 160g frozen peas
    • 160g sweetcorn
    • 2 handfuls rocket
    • 80g dried apricots
    • 20g flaked coconut
    • 40g hazelnuts
    • 30g pistachios


    • 1 tbsp apple cider vinegar
    • 1 tbsp olive oil
    • 1 tbsp lime juice
    • 1 tsp syrup
    • 1/4 – 1/2 tsp cayenne pepper
    • Salt and black pepper


If possible, soak the brown rice overnight or at least 8 hours by covering the rice with filtered water, placing a lid on the jar and then rinsing before use. Continue to cook the rice according to packet instructions, adding the peas for the final 5 minutes. Allow to cool if saving the salad for later.
2. Make the dressing by adding the ingredients to a lidded jar and shake until mixed, seasoning to taste with salt and black pepper.
3. Chop the apricots, hazelnuts and pistachios and add to a large mixing bowl with the cooked rice and peas, sweetcorn, rocket and coconut. Pour over the dressing and give everything a good toss.
4. Serve the salad warm or enjoy cold over the next couple of days.

This recipe was republished with permission from Nourishing Amy. Find the original recipe here

Nutrition Information

  • Serving Size: 2

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