Mertzie's Tasty Brown Rice Salad

Michelle Koletar/Mertz


I am trying to make some healthy meals each week, in between my usual comfort food cooking style. This came out so delicious, and my kids even gobbled it up. Packed w/ flavor & nutrition. Very adaptable to your tastes, obviously. I didn't measure, so these are guesstimates on amounts.

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20 Min


45 Min


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

Directions Step-By-Step

Cook 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.
Chop 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.
Mix up the wine vinegar, olive oil, honey & lemon juice well.
Add the veggies (except for tomatoes) to the rice when cooled down, and mix. Add some fresh ground black pepper to your taste & stir.
Slowly 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.
Sprinkle 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).
I served this at room temp, which was great, but it was good cold straight from the fridge the next day too. Enjoy!

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