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Photo of Brown rice salad with pine nuts and cranberries by WW

Brown rice salad with pine nuts and cranberries

Total Time
30 min
20 min
10 min
A sweet and savoury combination of cranberries, pine nuts, honey and lemon juice.


Dried cranberries

¼ cup(s), (35g)


2 bunch(es), trimmed, cut into 3cm lengths

Pine nuts

¼ cup(s), (35g)

Olive oil

1 tsp

Red onion

1 small, finely chopped


2 clove(s), crushed

Ground allspice

½ tsp

Cooked brown rice

2 cup(s)

Fresh flat-leaf parsley

2 tbs, chopped

Fresh mint

2 tbs, chopped

Green capsicum

1 medium, (250g) thinly sliced

Cherry tomatoes

125 g, grape, halved

Olive oil

1 tbs, extra virgin

Lemon juice

¼ cup(s), (60ml)


1 tsp


  1. Blanch asparagus in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
  2. Heat a small non-stick frying pan over medium heat. Add pine nuts and cook, stirring, for 1–2 minutes or until golden. Remove from pan. Heat 1 teaspoon oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and allspice and cook, stirring, for 30 seconds or until fragrant.
  3. Combine rice, asparagus, pine nuts and onion mixture in a large bowl. Stir in cranberries, parsley, mint, capsicum and tomatoes. Whisk remaining oil, juice and honey in a small bowl. Add dressing to rice salad and toss gently to combine. Serve.


You will need to cook 1 cup (200g) raw brown rice in a large saucepan of boiling salted water for 20–25 minutes for this recipe.