How far in advance can I make brown rice salad with dill [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Can I make brown rice salad with dill [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is brown rice salad with dill [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does brown rice salad with dill [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

4.5K Views 12 years ago

Brown Rice Salad With Dill
[Vegan]

VH By: Vaishali Honawar

Author Bio

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian... Read More

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Brown Rice Salad With Dill [Vegan]

Dairy Free

Dill and rice are a winning flavor combination, and the nutty brown rice is a perfect foil for the assertive dill. To bring these two delicious ingredients together, I made a dressing that would combine some typical salad dressing ingredients with warm Indian spices.

Ingredients You Need for Brown Rice Salad With Dill [Vegan]

¾ cup brown rice, cooked
2 cups green beans or haricot vert, cut into one-inch pieces. You can use frozen.
1 cup button or crimini mushrooms, sliced
2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)
1 small onion, thinly sliced
1 tsp coconut oil
1 cup fresh dill, thick stems removed, leaves chopped

Dressing Ingredients:

1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chillies
1 tsp ground black pepper
Juice of one large orange
2 tbsp balsamic vinegar
10 cashew nuts
1 tsp coconut oil
Salt to taste

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How to Prepare Brown Rice Salad With Dill [Vegan]

Make the dressing:

Heat 1 tsp of the coconut oil and add the coriander seeds and cumin seeds. Saute for about two minutes over medium-high heat until they start to turn color. Remove to a blender.
Add to the blender the red chillies, orange juice, balsamic vinegar, cashew nuts and salt and ground black pepper.
Blend until the dressing is smooth and creamy.

Make the rice:

In a saucepan, heat the oil and add the onions with some salt and ground black pepper. Saute over medium-high heat for about five minutes or until the onions are translucent but not turning color. Add the mushrooms, green beans and lima beans and mix well.
Let the vegetables cook about five minutes or until the beans are tender but not mushy.
Add the cooked brown rice, dill and the salad dressing. Mix everything well together. Turn off heat.
Serve warm or cold.

Nutritional Information

Calories: 331 Fat: 6.5 grams Fiber: 11.4 grams Protein: 11.8 grams

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.