Summery Brown Rice Salad With Fresh Herbs |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Inspired by my Quinoa Tabouleh (Gluten-Free and Vegan), this is perfect for any picnic or BBQ. Feel free to add ANY veggies you have lying around. My best friend said that it would be good with tomatoes and avocados. Cooking time includes cooking and cooling the rice. Ingredients:
1 1/2 cups brown rice, dry |
1/2 cup fresh parsley |
1/2 cup fresh basil |
1/4 cup fresh mint |
1/2 cup onion |
1 garlic clove |
1/2 cucumber |
1/2 cup extra-virgin olive oil |
1/4 cup fresh lemon juice |
1/4 cup toasted pine nuts (optional) |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
Directions:
1. At least a few hours before you plan to serve this dish, cook the brown rice according to the package directions. Allow it to cool for about an hour.
2. Chop the herbs and veggies. Whisk the oil and lemon juice together.
3. Mix rice, herbs, veggies, dressing, and pine nuts (if using). Season to taste with salt and pepper. Refrigerate for at least one hour to let the flavors marry.
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