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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.
Servings 4
Course Side Dish
Preference Gluten Free, Vegetarian
Perfect for Midweek Meal
Skill level Easy



  • 1/2 cup macadamias roasted and roughly chopped
  • 1 red capsicum deseeded and finely sliced
  • 100 g feta cheese diced
  • 2 green onions finely sliced
  • 1 large mango peeled and cut roughly into 2cm dice
  • 100 g currants
  • 50 g flaked coconut
  • 1/4 cup mint leaves finely chopped
  • 1/4 cup flat leaf parsley chopped


  • 2 tbsp macadamia oil
  • 2 tbsp 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.


Calories: 447kcalCarbohydrates: 35gProtein: 8gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gCholesterol: 22mgSodium: 293mgPotassium: 574mgFiber: 7gSugar: 28gVitamin A: 2110IUVitamin C: 65mgCalcium: 187mgIron: 3mg

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