Keep the brown rice for boiling. Strain the water from the rice when it is cooked. Add the lettuce leaves in ice water for some time. Deseed the red and yellow bell peppers and dice them. Chop the red cabbage and put it in the cold water with lettuce leaves. Heat a pan and toast the chopped walnuts, almonds and some pine nuts. Keep aside the toasted nuts. To prepare the dressing for the salad, finely chop the fresh parsley and take it in a bowl. Add some extra virgin olive oil salt, black pepper and white wine vinegar. Mix well. Add the cooked rice into this and mix. Keep this rice mixture for refrigeration for some time. When the rice is chilled enough, add the diced bell peppers, chopped red cabbage, iceberg lettuce and the toasted nuts. Mix again. Transfer the salad to the serving bowl.