top of page

Thai Riceberry salad

Prep Time:

20 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

Eating Thai Riceberry is a bit of a Rubicon moment - once you've tried it, it's hard to go back to plain white rice. First, it looks so inviting with its rich, deep burgundy colour. Second, it has a great, chewy (but not too chewy) texture. Best of all, it is very good for you! I like putting into substantial main course salads for a healthy, tasty Thai inspired feast.


1 cup (130g / 4.5oz)  Thai riceberry or any red or brown rice

2 eggs

1/2 red onion

10 baby tomatoes

1/2 yellow or any coloured bell pepper

1/2 avocado

1/2 eggplant/aubergine

1 small courgette

1 X 400g / 14 oz tin of mixed beans, drained

30g / 1 ozrocket or green leaves

2 - 3 tbsp extra virgin olive oil

salt & pepper

for the dressing:

1 tbsp French mustard

1 tsp honey

3 tbsp lemon juice

3 tbsp extra virgin olive oil


how to:

rinse the rice 2 or 3 times with cold water. put the rice in your rice cooker or a saucepan. add water according to your rice cooker markings or the packet instructions and cook

meanwhile, bring a small saucepan of water to the boil. add 2 eggs and cook for 10 mins. cool in cold water, then peel and halve

slice the onion thinly. soak it in water for 10 mins to remove the bitterness

rinse and halve the baby tomatoes

halve and slice the pepper

halve the avocado and cut into slices 

halve and cut the eggplant into small pieces. soak them in a bowl of water for 10 mins to remove the bitterness

halve the courgette longways, then cut into slices

heat 2 - 3 tbsp of oil in a frying pan. add the eggplant and courgette to the pan. season with salt & pepper and fry until lightly browned

to make the dressing, combine the mustard, honey, lemon juice and olive oil.  give the ingredients a good stir and set aside

when the Riceberry is ready, spoon it into a large bowl. add the fried aubergine & courgette, drained red onion, the pepper, tomatoes, the drained mixed beans and the avocado. mix everything together well

last, pour over dressing  and add the rocket. mix once more

serve with the boiled egg as a topping

bottom of page