Spicy Brown Rice Salad
Elevate your next meal with this vibrant Spicy Brown Rice Salad, a wholesome and flavorful dish that's perfect for any occasion. This hearty salad is a delightful mix of nutty brown rice, crisp vegetables like red bell pepper, cucumber, and shredded carrot, and a zesty dressing bursting with bold flavors. Featuring a blend of lime juice, soy sauce, sriracha, and honey, the dressing offers the perfect balance of tangy, spicy, and sweet, complemented by the earthy warmth of cumin. Roasted peanuts add a satisfying crunch, while fresh cilantro brings a refreshing herbal finish. Quick to prepare and easily customizable, this gluten-free salad can be enjoyed as a light lunch, side dish, or even a make-ahead meal. Serve it chilled or at room temperature for a refreshing, nutritious bite that's both easy and irresistible. Perfect for meal prep, potlucks, or healthy weeknight dinners!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 medium, diced red bell pepper
- 1 small, diced cucumber
- 1 large, shredded carrot
- 0.5 medium, finely chopped red onion
- 0.25 cup, chopped cilantro
- 0.25 cup, roughly chopped roasted peanuts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1.5 tablespoons soy sauce
- 1 tablespoon honey
- 1 clove, minced garlic
- 1 teaspoon sriracha
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under cold water to remove excess starch.
In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, then lower the heat to a simmer. Cover and cook for 30-35 minutes or until the rice is tender and the water is absorbed.
Once cooked, remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
While the rice cools, prepare the vegetables: dice the red bell pepper and cucumber, shred the carrot, and finely chop the red onion and cilantro.
In a small bowl, whisk together the olive oil, lime juice, soy sauce, honey, minced garlic, sriracha, ground cumin, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked and cooled brown rice, diced vegetables, shredded carrot, cilantro, and roasted peanuts.
Pour the dressing over the rice mixture and toss gently to coat everything evenly.
Taste and adjust seasoning if needed (e.g., add more lime juice for acidity or sriracha for heat).
Transfer the salad to a serving bowl and garnish with additional cilantro or peanuts, if desired.
Serve immediately, or refrigerate for up to 24 hours for flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
