{Brown Rice, Caramelised Onion & Herb Salad}

Its not too cold for salad is it?  No I don't think so either, we're still eating a salad once a week, I have to tell you about this dressing i've been making with parmesan and capers, oh its good and perfect for a winter salad, its great on radicchio or rocket, I 'll post it, it deserves its own post. So back to todays recipe, this is one I've been making for years, it is crazy delicious, it's based on a Karen Martini recipe, and one of those things that you make for people and they ask for the recipe.  Everytime.

It's full of my favourite things, caramelised onions, toasty pinenuts, chilli, parsley and mint from our little garden, lemon juice, lots of zingy lemon juice and sweet little currants, its all good stuff.

...the salad
3 brown onions, halved and sliced
100g currants
red wine vinegar, enough to cover currants
4 cups brown rice, cooked and kept warm
(I use 2 packs of the 90 second brown sunrice)
½ bunch parsley, leaves only - sliced
½ bunch mint, leaves only - sliced
olive oil
100g pine nuts, toasted
2 lemons
1 green chilli, finely sliced

Heat a splash of olive oil in a frypan over low heat and cook onion slices until caramelised - about 30 - 40 minutes.

Bring currants and red wine vinegar to a boil and simmer gently for 3 minutes, add to the finished onions and season with salt and pepper.

Combine the warm (not hot)rice, mint, parsley and chilli in a large bowl, add the onion and currant mix, the pine nuts plus 1 tablespoon olive oil and the juice of 2 lemons.


  1. Oh this sounds so, so lovely, and even though it's a salad you could really have it any time of year. Thanks!


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