Summery Brown Rice Salad With Fresh Herbs Recipes

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MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Provided by Nagi

Categories     Side Dish     Side Salad

Number Of Ingredients 16

3 cups cooked brown rice (, cooled but not cold)
2 tomatoes (, diced)
2 cucumbers (, diced (or 1 long English/continental cucumber))
1/2 red onion (, chopped (sub 2 stems green onion))
40g/ 4 cups tightly packed baby rocket/arugula (, roughly chopped (or baby spinach))
1/3 cup coriander/cilantro leaves (, roughly chopped (Note 2))
1/3 cup fresh dill leaves (, roughly chopped (Note 2))
3 tbsp lemon juice
5 tbsp extra virgin olive oil
1 garlic cloves (, minced using garlic press)
1/2 tsp Dijon mustard ((Note 3))
3/4 tsp salt (, kosher/cooking salt (1/2 tsp table salt))
1/2 tsp black pepper
1/2 cup black olive slices
200g/7oz halloumi (, sliced then pan fried in a little olive oil until golden and crispy)
Other topping options: feta, parmesan, nuts (Note 4)

Steps:

  • Place Dressing ingredients in a jar and shake well to combine.
  • Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
  • Transfer to serving bowl. If using Halloumi, pile on top.
  • Serve!

Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SUMMERY BROWN RICE SALAD WITH FRESH HERBS



Summery Brown Rice Salad With Fresh Herbs image

Inspired by my Recipe #389128, 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.

Provided by Prose

Categories     Lunch/Snacks

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups brown rice, dry
1/2 cup fresh parsley
1/2 cup fresh basil
1/4 cup of 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

Steps:

  • 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.
  • Chop the herbs and veggies. Whisk the oil and lemon juice together.
  • 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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