This is truly a framework recipe, meaning you can use whatever fresh herbs and summer vegetables you'd like. For example, you may use green beans/ haricots vert instead of cucumbers, or roasted summer squash instead of tomatoes. Get creative, use what you have and what you like, and enjoy!
Ingredients
Rice-Salad
Rice
- 1 cup brown rice
Water
- 2 cups
Herbs
- 1 cup total, parsley and mint, chopped (or use any combination of your favorite fresh herbs including basil, dill, chives, etc.)
Cucumber
- 1 each, finely chopped
Tomato
- 1 large, finely chopped
Toppings
- ½ cup feta cheese or chopped almonds (optional)
Herb-Dressing
Lemon
- 1 each, juiced
Garlic
- 1 clove, minced or ⅛ teaspoon garlic powder
Oil
- 3 Tablespoons olive or other vegetable oil
Instructions
Step 1
Make the brown rice by pouring rice and water into a saucepan. Turn the heat to medium-high and bring to a boil. Once boiling, turn the heat to low, stir, and cover with a lid. Cook for 30 minutes or until there is no water left in the saucepan.
Step 2
While the rice is cooking, finely chop the parsley, mint, cucumber, and tomato and add to a large mixing bowl.
Step 3
Make the salad dressing by juicing the lemon into a container with a lid. Mince the garlic and add to the container. Add the olive oil and shake until combined.
Step 4
Once cooked, remove from heat, fluff with a fork, and let cool for 10 minutes. Add the rice to the bowl. Add the salad dressing and toss until combined. Top with feta cheese or chopped almonds.
Notes
Swap out the brown rice for quinoa, barley, or your favorite whole grains.