The Best Ever Brown Rice Salad
Fresh, hearty, and bursting with flavor, "The Best Ever Brown Rice Salad" is a wholesome dish that’s perfect for any occasion. This recipe combines nutty, tender brown rice with a medley of crisp veggies like red bell peppers, cucumbers, and cherry tomatoes, all tossed in a zesty homemade dressing made with olive oil, lemon juice, and a touch of honey for subtle sweetness. The salad gets an extra dimension of flavor from creamy crumbled feta, toasted almond slices, and fresh parsley, making it a nutrient-packed and satisfying side or light main course. Ready in under an hour, this make-ahead-friendly brown rice salad is as vibrant as it is delicious—serve it chilled for a refreshing, healthy option that’s sure to impress at potlucks, picnics, or weeknight dinners.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 medium garlic clove
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 medium red bell pepper
- 1 medium cucumber
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 0.5 cup feta cheese
- 0.25 cup chopped parsley
- 0.25 cup toasted almond slices
Instructions
Rinse 1 cup of brown rice under cold water. To cook the rice, combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for 30 minutes or until the rice is tender and the water is absorbed.
Remove the rice from heat, fluff with a fork, and let it cool completely to room temperature.
While the rice is cooling, prepare the dressing. In a small bowl or jar, whisk together 3 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, 1 finely minced garlic clove, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Set aside.
Dice 1 red bell pepper, 1 cucumber, and 1/2 red onion into small, bite-sized pieces. Cut 1 cup of cherry tomatoes in half.
In a large mixing bowl, combine the cooled brown rice, diced bell pepper, cucumber, red onion, and halved cherry tomatoes. Add 1/2 cup of crumbled feta cheese, 1/4 cup of chopped parsley, and 1/4 cup of toasted almond slices.
Pour the dressing over the salad and toss gently until everything is well combined and coated.
Taste and adjust seasoning with more salt or pepper if necessary.
Serve immediately or chill in the refrigerator for 1-2 hours to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 427 mg | 9% | |
*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.
