This salad features long grain brown rice as the main ingredient, along with chopped vegetables and an Asian themed dressing. Most of the ingredients are pantry staples here and in many kitchens. I usually serve this salad as a side dish, but if you add some beans for protein you also have a cool vegetarian main dish. And other vegetables could easily be substituted for the carrots, cucumbers and radishes. If you don’t like parsley, then mint, cilantro or basil would work well instead. Do like I did and make it to suit your own taste buds!
Brown Rice Salad
2-1/2 cups cooked long grain brown rice
1/3 cup diced carrots
1/3 cup diced cucumber
1/3 cup diced radishes
1 thinly sliced green onion (including green top)
2 tbsp chopped parsley
1 tbsp honey
2 tbsp salad oil (I like walnut or unrefined sesame)
3 tbsp rice vinegar
1 tsp Dijon mustard
1/8 tsp salt
1 tsp toasted sesame oil
1. Put first 6 ingredients (rice through green onion) in a large bowl.
2. Add remaining ingredients in small bowl. Stir or whisk to combine.
3. Pour dressing over salad ingredients, toss gently until mixed.
4. Serve chilled or at room temperature; refrigerate leftovers.
Servings: 6 (about 1/2 cup each)
Nutrition (per serving): 156 calories, 51 calories from fat, 6.2g total fat, 0mg cholesterol, 72.3mg sodium, 153.1mg potassium, 26.1g carbohydrates, 2g fiber, 3.8g sugar, 2.4g protein, 20.8mg calcium, <1g saturated fat.