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Macadamia brown rice salad

macadamia brown rice salad

Once you’ve tried this super versatile salad, you’ll return to it time and again. It’s easy to make and the buttery macadamias add a delicious crunch to the earthy flavours of the rice and vegetables. Enjoy as a wholesome vegetarian lunch, or as a side dish with fish, chicken or red meat.

1 ½ cups brown rice
½ cup macadamias, roasted and roughly chopped
1 red capsicum, deseeded and finely sliced
100g feta cheese, diced
2 green onions, finely sliced
1 large mango, peeled and cut roughly into 2cm dice
100g currants
50g flaked coconut
¼ cup mint leaves, finely chopped
¼ cup flat leaf parsley, chopped

2 tablespoons macadamia oil
2 tablespoons raspberry or red wine vinegar


Cook rice according to packet instructions. Drain well and allow to cool. Place into a large bowl with all the other salad ingredients.

Whisk together the macadamia oil and vinegar and pour over the rice salad, toss well being careful not to bruise the mango.

Categories: everyday

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