Fantastic summer brown rice salad

terry edwards


I make this for family meals during the summer when we have visitors. Easy, tasty, and healthy. Goes well with any protein.

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20 Min
45 Min
Rice Cooker


1 c
brown rice, raw
2 .5 c
vegetable stock
8 oz
shitake mushrooms
1/2 c
split green peas
1/2 c
pine nuts
1/2 c
4 Tbsp
basil, fresh chopped
1 medium
fresh peach chopped
1 medium
lemon juiced
2 tsp
kosher salt
3 Tbsp
olive oil, extra virgin
1 can(s)
garbanzos, cooked


1add 1 cup brown rice to 2 and 1/2 cups of vegetable stock(you can use chicken stock or salted water as a substitute) and bring to a boil. stir, reduce the heat to simmer, cover and cook for 45 minutes.Let stand covered 10 minutes after cooking.
2empty the cooked rice into a large salad bowl and allow to come to room temperature
3saute the mushrooms in 2 tbs of extra virgin olive oil and allow to cool
4mix the lemon juice and olive oil in a small bowl
5add all the ingredients to the rice and toss . salt to taste
6serve at room temperature or refrigerate before serving

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tag: Healthy
Hashtag: #Summer goodness