Preparation time:

15 minutes

Total time:

50 minutes

Refrigeration Time:

50 minutes

Makes:

8 Servings

 
Angus Fergusson

Ingredients

• 2 cups long-grain brown rice
• 1/2 cup lemon juice
• 1/4 cup canola oil
• 2 tbsp honey
• 2 tbsp white-wine vinegar
• 1 large red chili pepper, seeded and minced
• 1/2 tsp salt
• 2 cups packed, chopped cilantro
• 1 cup packed, chopped parsley

Instructions

• Rinse rice with cold water. Combine with 4 cups water in a large saucepan and set over high. Cover and bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is al dente and water has been absorbed, 25 to 30 min. Scoop out and spread cooked rice onto a baking sheet. Refrigerate, stirring halfway through, until cold, about 50 min.
• Whisk lemon juice with oil, honey, vinegar, chili pepper and salt in a medium bowl. Stir in cilantro and parsley. Pour over cold rice and toss until coated.

Nutrition (per Serving)

calories

261 

protein

5 g

carbohydrates

43 g

fat

8 g

fibre

3 g

sodium

163 mg