Are you tired of boring, bland salads that leave you unsatisfied? Get ready to revolutionize your meal prep with this mouthwatering Warm Brown Rice Salad that's about to become your new obsession! Packed with vibrant vegetables, zesty dressing, and perfectly cooked brown rice, this recipe is not just a salad – it's a culinary adventure that will transform your taste buds and make healthy eating incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by rinsing 1 cup of brown rice under cold water in a fine mesh strainer. This helps to remove excess starch and prevents the rice from becoming gummy.
- In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Add a pinch of salt for flavor. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 30 minutes or until the rice is tender and the water is absorbed. After cooking, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes to allow the rice to steam.
- While the rice is cooking, prepare the vegetables. Dice 1 bell pepper and 1 cucumber into small pieces. Halve 1 cup of cherry tomatoes. Set the vegetables aside in a large mixing bowl.
- After the rice has finished steaming, fluff it with a fork to separate the grains. Allow it to cool slightly before adding it to the bowl with the diced vegetables.
- Add 1/4 cup of chopped fresh parsley to the bowl with the rice and vegetables.
- In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, and salt and pepper to taste. This will be your dressing.
- Pour the dressing over the warm rice salad and gently toss everything together until the ingredients are well combined and evenly coated with the dressing.
- Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice if desired.
- Serve the warm brown rice salad immediately or let it cool to room temperature before serving. This salad can also be refrigerated and served cold, making it a versatile dish for any occasion.
Tips
- Rinse your rice thoroughly to remove excess starch and prevent clumping.
- Use a fine mesh strainer when rinsing rice for the best results.
- Let the rice steam after cooking to achieve the perfect fluffy texture.
- Chop vegetables into uniform, bite-sized pieces for consistent flavor and texture.
- Use fresh lemon juice for the dressing – bottled juice can taste flat.
- Feel free to customize with additional herbs or add protein like grilled chicken or chickpeas.
- The salad tastes great both warm and cold, making it perfect for meal prep.
- For extra flavor, toast the rice slightly in olive oil before adding water.
- Use high-quality extra virgin olive oil for the most robust dressing flavor.
- Don't overdress the salad – you want to enhance, not drown, the ingredients.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
