Mertzie's Tasty Brown Rice Salad
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- 2 c
- cooked brown rice
- chicken broth (to cook rice)
- half an onion (to cook w/ rice)
- leftover lemons (to cook w/ rice) or a lemon teabag
- grapeseed oil, (roasted garlic, if you can find it)
- 1/2-1 c
- each: chickpeas; celery; carrots; cucumbers; red, yellow, and orange peppers; tomatoes; scallions; cauliflower
- 1/4 c
- (each) fresh basil and fresh parsley, chopped
- cup, olive oil
- cup, white wine vinegar
- 1 tsp
- 1 tsp
- lemon juice
- 6-8 oz
- feta cheese, crumbled
1Cook the brown rice in chicken broth, not water, according to the package directions. I added half an onion & a lemon teabag for flavor. When cooked through & drained, I tossed w/ some roasted garlic grapeseed oil to keep moist. Bring to room temp.
2Chop the veggies into small bite sized pieces and rough chop the herbs. I didn't cook any of the veggies, except for the carrots for just a few minutes to make them easier to cut.
3Mix up the wine vinegar, olive oil, honey & lemon juice well.
4Add the veggies (except for tomatoes) to the rice when cooled down, and mix. Add some fresh ground black pepper to your taste & stir.
5Slowly add a little bit of the dressing and stir. You don't need much, and the fresh basil & parsley give the rice a lot of flavor. Set aside the dressing for when you serve.
6Sprinkle w/ feta cheese and stir. You can refrigerate for a few hours, and then take out & taste to see if you want more dressing. Arrange the tomatoes on top before serving. (See pic).
7I served this at room temp, which was great, but it was good cold straight from the fridge the next day too. Enjoy!