Brown-rice Salad with Caramelized Onion and Grilled Chorizo



  • Brown Rice – 1 1/2 cups
  • Onions – 2, large, sliced
  • Red Capsicum – 1, thinly sliced
  • Olive Oil – 1/4 cup
  • Balsamic Vinegar – 2 tblsp
  • Chorizo Sausage – 1, sliced
  • Spring Onions – 3, sliced
  • Garlic – 1, large clove, chopped
  • Fresh Herbs – 3 tblsp, finely chopped
  • Vinaigrette – 3/4 cup


  1. Boil the rice in a large pot of lightly salted water for about 35 minutes until tender.
  2. Tip into a strainer to drain and cool.
  3. Sauté the onion and capsicum in the olive oil for about 20 minutes, stirring frequently, until the onions are browned and caramelized and the capsicum is very tender.
  4. Add the vinegar and stir over medium heat until it evaporates.
  5. Tip onto a plate to cool.
  6. Grill the chorizo in a non-stick pan until crisp.
  7. Remove and lightly fry the spring onions and garlic in the chorizo oil.
  8. When all the ingredients are cool, stir them through the rice.
  9. Mix in the fresh herbs and dressing.
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