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    You are in: Home / Low-cholesterol / Spicy Brown Rice Salad Recipe
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    Spicy Brown Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    renjack's Note:

    This is a vegan/vegetarian recipe and is great at Barbecues. You don't have to use Kidney beans, Borlotti or Cannelini are also really good in this, you can also add carrots if you wish, but these take longer to cook. I have questimated the amount of chilli sauce, you need to aim to have enough liquid in the mix to coat the rice, you can always add more if need be.

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    Units: US | Metric


    1. 1
      Put rice on to boil.
    2. 2
      Chop up the onion and the two peppers and fry until soft in a little oil.
    3. 3
      Add the crushed garlic and the chopped chillies and fry for two minutes.
    4. 4
      Add the kidney beans and sweetcorn and continue to cook for another couple of minutes.
    5. 5
      Pour in the soy and sweet chilli sauces and cook until fully heated through, then set aside.
    6. 6
      Drain the cooked rice and leave both this and the bean mixture to cool a bit.
    7. 7
      Mix together and season with salt and pepper.
    8. 8
      Serve hot or cold.

    Ratings & Reviews:


    Nutritional Facts for Spicy Brown Rice Salad

    Serving Size: 1 (169 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 326.6
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 548.0 mg
    Total Carbohydrate 66.0 g
    Dietary Fiber 9.0 g
    Sugars 5.3 g
    Protein 12.0 g

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