mertzie's tasty brown rice salad

Name: Mertzie's Tasty Brown Rice Salad
Prep time: 20 min
Cook time: 45 min
Yield: 6
Ingredients: 2 cup(s) cooked brown rice; - chicken broth (to cook rice); - half an onion (to cook w/ rice); 1 - leftover lemons (to cook w/ rice) or a lemon teabag; - grapeseed oil, (roasted garlic, if you can find it); 1/2-1 cup(s) each: chickpeas; celery; carrots; cucumbers; red, yellow, and orange peppers; tomatoes; scallions; cauliflower; 1/4 cup(s) (each) fresh basil and fresh parsley, chopped; 1/4 - cup, olive oil; 1/8 - cup, white wine vinegar; 1 teaspoon(s) honey; 1 teaspoon(s) lemon juice; 6-8 ounce(s) feta cheese, crumbled

(1 RATING)

78 Pinches 1 Photo

Michelle Koletar/Mertz

Harrisburg, PA

Updated on Jan 26, 2013

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.

Rate

prep time 20 Min

cook time 45 Min

method ---

yield 6-8 serving(s)

Ingredients

2 cups cooked brown rice
- chicken broth (to cook rice)
- half an onion (to cook w/ rice)
1 - leftover lemons (to cook w/ rice) or a lemon teabag
- grapeseed oil, (roasted garlic, if you can find it)
1/2-1 cup each: chickpeas; celery; carrots; cucumbers; red, yellow, and orange peppers; tomatoes; scallions; cauliflower
1/4 cup (each) fresh basil and fresh parsley, chopped
1/4 - cup, olive oil
1/8 - cup, white wine vinegar
1 teaspoon honey
1 teaspoon lemon juice
6-8 ounces feta cheese, crumbled

How To Make mertzie's tasty brown rice salad

Step 1

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.

Step 2

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.
Step 3

Mix up the wine vinegar, olive oil, honey & lemon juice well.
Step 4

Add the veggies (except for tomatoes) to the rice when cooled down, and mix. Add some fresh ground black pepper to your taste & stir.
Step 5

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.
Step 6

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).
Step 7

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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