Herbed brown rice salad

Prep 15 min
Total 50 min
Plus Refrigeration Time: 50 minutes
Makes 8 Servings



2 cups
long-grain brown rice
1/2 cup
1/4 cup
2 tbsp
2 tbsp
white-wine vinegar
large red chili, seeded and minced
1/2 tsp
2 cups
packed, chopped cilantro
1 cup
packed, chopped parsley


  • 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.


Calories 261
Protein 5 g
Carbohydrates 43 g
Fat 8 g
Fibre 3 g
Sodium 163 mg

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Photo credit: Herbed brown rice salad. Photo, Angus Fergusson.

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