Herbed brown rice salad
47
- Prep Time15 min
- Total Time50 min
- Makes8 Servings
Herbed brown rice salad. Photo, Angus Fergusson.
Ingredients
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
Instructions
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.
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