Herbed brown rice salad

46

PREP TIME

15 min

TOTAL TIME

50 min

Makes

8 Servings

* PLUS Refrigeration Time: 50 minutes
Herbed brown rice salad

Herbed brown rice salad. Photo, 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 , 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.