Brown Rice Mint Currant Salad Recipe

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Brown Rice Mint  Currant Salad
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  1. Heat a little olive oil and cook onion slices until caramelized - about 30 min on very low heat.
  2. Bring currants and red wine vinegar to a boil and simmer gently for 3 minutes, reserve liquid.
  3. Add to onions with S&P to taste
  4. Combine rice, mint, parsley and chillies in a large bowl, add half the onions and pine nuts with 1 tablespoon olive oil and the lemon juice [ or white vinegar]
  5. Top with remaining onions and pine nuts, serve warm of cold with mesclun.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 41.81 Kcal (175 kJ)
Calories from fat 17.49 Kcal
% Daily Value*
Total Fat 1.94g 3%
Sodium 1.28mg 0%
Potassium 45.85mg 1%
Total Carbs 5.57g 2%
Sugars 0.7g 3%
Dietary Fiber 0.79g 3%
Protein 1g 2%
Vitamin C 3.2mg 5%
Iron 0.2mg 1%
Calcium 5.5mg 1%
Amount Per 100 g
Calories 128.51 Kcal (538 kJ)
Calories from fat 53.77 Kcal
% Daily Value*
Total Fat 5.97g 3%
Sodium 3.92mg 0%
Potassium 140.93mg 1%
Total Carbs 17.12g 2%
Sugars 2.14g 3%
Dietary Fiber 2.44g 3%
Protein 3.09g 2%
Vitamin C 9.9mg 5%
Iron 0.7mg 1%
Calcium 16.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
  • 1

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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