In the past, I’ve talked about sharing more quick and easy lunch recipes, and this brown rice salad with greens recipe is a prime example.
You can whip it up the night before or if you have some time in the morning for prep, you can do it then as well. Or if you’re lucky like I am and work from home, you can do it when you’re ready to eat!
This brown rice salad with greens is really easy and this post will mainly serve as a guide, as you can have a million different variations. All you need to make sure is that your grains are cooked and ready to go. Otherwise, that will delay you if you use a grain like brown rice. For a quicker alternative, you can use quinoa. I like using the tri-coloured one in this instance.
So, firstly pick out the vegetables you want to use. I like to go with greens and then add some mushrooms, maybe some capsicum, red cabbage and some lentils or beans. Typically it will be black beans, chickpeas or brown lentils. I’ll have some pre-cooked in the fridge and just use what’s on hand. If you’re time poor and don’t cook your own beans and lentils, ones from a can are totally fine!
To keep things simple though, I tend to buy similar produce at the markets so that I can have this quick meal whenever I’m hungry. With the addition of seeds, it adds some crunch and added health benefits.
Now let’s get into it!
- 3 cups cooked medium grain brown rice
- 2 tbsp black sesame oil (or any other frying oil)
- ½ young green garlic or two cloves of garlic, chopped
- 1 bunch of broccolini, chopped
- Handful snow peas, trimmed and chopped
- Handful snap peas, trimmed and chopped
- 3-4 mushrooms (ideally Swiss brown), thinly chopped
- Handful baby kale (small, soft leaves or 3 bigger leaves, stemmed and chopped)
- ½ cup chickpeas, cooked and washed
- ¼ cup tamari or soy sauce
- 1 tbsp pepitas (aka pumpkin seeds)
- 1 tbsp sunflower seeds
- 1 tsp toasted sesame seeds
- ½ tsp nigella seeds (optional)
- In a frying pan, heat the oil on medium heat.
- Add in the garlic and saute for a minute or two. (If no garlic, skip step).
- Add in the broccolini and both types of peas. Saute for around 5 minutes.
- Add in mushrooms and toss, covering with lid for a few minutes to soften everything.
- Add in the kale, chickpeas and tamari. Cover again until the kale has nicely incorporated and the mushrooms are soft.
- Add in all the seeds and rice and toss well.
You can add a dollop of vegan mayonnaise on top for extra flavour.
If you don’t have garlic on hand, add in 1 tsp of garlic powder when all the veggies are in the pan. You can also easily swap out the kale for baby spinach.
You can make a massive batch and keep in the fridge for lunch over the next 2-3 days. If you want a bigger yield, cook 2 cups of brown rice and double the rest of the ingredients. This will make 4-6 serves. And you’ve got lunch sorted for the week!
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