Ingredients
For the rice salad:
- 1 1/2 cups short-grain brown rice (300 g)
- 1/3 cup slivered almonds, lightly toasted (45 g)
- 1/2 cup sun-dried tomatoes in oil, chopped coarsely (70 g)
- 1/2 cup pitted Kalamata olives, chopped coarsely (70 g)
- 1 small red onion, finely chopped
- 1/2 cup loosely packed fresh basil leaves (about 2 handfuls), thinly sliced
- 1 small bunch fresh flat-leaf parsley, coarsely chopped
For the lemon dressing:
- 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 4 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- ½ teaspoon Dijon mustard
- sea salt, to taste
Instructions
- Cook the rice: Place the rice and double the amount of water in a medium saucepan. Bring to a boil, then reduce the heat and simmer gently for 35-40 minutes (according to package instructions), or until the rice is tender and the water has been absorbed. Remove from the heat, fluff with a fork, and set aside to cool slightly.
- Prepare the dressing: In a small bowl, mix together the lemon juice, olive oil, garlic, and Dijon mustard until well combined. Season with a pinch of salt.
- Assemble the salad: In a large bowl, combine the cooked rice with the toasted almonds, sun-dried tomatoes, olives, red onion, basil and parsley. Pour over the lemon dressing and toss gently to combine.
- Serve warm or at room temperature. Enjoy!
Nutrition
Notes
- This brown rice salad is just as delicious served warm as it is at room temperature. If you’re planning to serve it later, feel free to cook the rice in advance and let it cool completely before assembling the salad.
- For an extra boost of protein, toss in some shredded rotisserie chicken or a drained can of chickpeas.
- Crumbled feta adds a creamy, salty note that pairs beautifully with the nutty rice.
- Want to pack in more colour and texture? Try roasted zucchini, sweet red peppers, or juicy cherry tomatoes. And for a fresh, nutritious finish, add a handful of baby arugula leaves or tender spinach leaves.