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Brown Rice Salad

A vibrant and nutritious salad featuring crunchy vegetables and nutty brown rice, perfect as a side or a main dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Grains
  • 1 cup brown rice Rinse under cold water before cooking to remove extra starch.
  • 2 cups water
Vegetables
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/2 cup bell pepper, diced Any color works!
  • 1/4 cup fresh parsley, chopped
Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper To taste

Method
 

Cooking the Rice
  1. In a medium saucepan, bring 2 cups of water to a boil.
  2. Add in the rinsed brown rice, cover, and reduce to a simmer.
  3. Let it cook for about 30-35 minutes until the water is absorbed and the rice is tender.
Preparing Vegetables
  1. While the rice is cooking, dice the cucumber, halve the cherry tomatoes, and dice the red onion and bell pepper.
  2. Chop the parsley finely.
Mixing the Salad
  1. Once the rice is cooked, allow it to cool for a few minutes.
  2. In a large bowl, combine the cooled rice, diced veggies, and parsley.
Adding Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  2. Pour the dressing over the rice salad and toss everything together until well combined.
Chilling
  1. For the best flavor, let the salad sit in the fridge for at least 20 minutes before serving.

Notes

Feel free to switch out the veggies based on what you have on hand. Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish does not freeze well.