Recipe: Aggy's Famous Rice Salad


This recipe belongs to my lovely friend Agnesa, from Whole Nourished Soul. Agnesa is a Food Coach and Clinical Nutritionist, so she knows what she is talking about. She also happens to be a pretty awesome yoga teacher :)

This recipe was the second salad we enjoyed at the recent “Rest and Reset” Retreat held here at Paradise Yoga.

What you need:

  • 2 ½ cups cooked medium grain Brown rice

  • 2 celery stalks cut into half moon chunks

  • 1 red capsicum cut into squares

  • 2 carrots cut to small cubed pieces

  • ¼ Spanish onion, also cubed (add more, less or omit, depending on your tastes)

  • ½ bunch coriander, finely sliced

  • ½ cup currants

  • ½ cup roughly chopped almonds (can be dry roasted)

  • 1 teaspoon seasalt to taste


  • 3 tablespoons olive oil

  • ¼ cup tamari (or soy sauce if you pref)

  • 1 tablespoon Dijon mustard

  • 1 tablespoon raw honey

  • A squeeze of fresh lemon juice

Putting it together:

  1. Wash and rinse the rice thoroughly, then pre-cook as per pack instructions. I use my rice cooker as it always gives a perfectly cooked batch. Cool the rice completely.

  2. Prepare the vegetables as noted in the ingredient list.

  3. Place all vegetables and cooled rice into a large mixing bowl.

  4. In a small jar combine the oil, tamari, Dijon, honey and lemon. Give it a big shake so the honey gets mixed in.

  5. Pour the dressing over the veges and rice and mix until it’s colourful and beautifully combined. Season with with the salt and taste it to see if it suits your liking. Adjust quantities if you like (eg. more honey/ tamari, salt etc.)

  6. Decorate it with almonds and mix them through rice before serving. It looks pretty with some extra coriander sprinkled on top too.


This salad keeps really well I the fridge for 2-3 days. In fact, its actually yummier on day two, as the juices of the dressing seep in.

Although this is my tried and true formula, I have to say I’m incredibly loose on quantities and ingredients.

Sometimes I use more or less rice. It depends how vege-full you want your salad.

If I don’t have celery, I’ll use green capsicum. Some people hate red onion and leave it out entirely. I don’t always use mustard and honey for my dressing; sometimes I use lemon juice or apple cider vinegar instead. Pepitas work nicely as a topping instead of almonds.

Once you’ve got the basics down, you can play with it. That’s for you to work out.

Claire Lane