Herbed brown rice salad


  • Prep Time15 mins
  • Total Time50 mins
  • Makes8 Servings
*PLUS Refrigeration Time: 50 minutes
Herbed brown rice salad

Herbed brown rice salad. Photo, Angus Fergusson.

Chatelaine Triple Tested


  • 2 cups long-grain brown rice

  • 1/2 cup lemon juice

  • 1/4 cup canola oil

  • 2 tbsp honey

  • 2 tbsp white-wine vinegar

  • 1 large red chili, seeded and minced

  • 1/2 tsp salt

  • 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.

Nutrition (per serving)

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