Herbed brown rice salad

Chatelaine 0

( 25 ratings )

Preparation time:
15 minutes
Total time:
50 minutes
Refrigeration Time:
50 minutes
Makes:
8 Servings
Herbed brown rice salad recipe


 
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
  • 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
g
carbohydrates
43 g
fat
g
fibre
g
sodium
163 mg

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