Mediterranean Brown Rice Salad

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Mediterranean Brown Rice Salad
This brown rice salad is nutritious, easy-to-make, and keeps well in the fridge. Utilizing mostly pantry staples, this recipe stars long-grain brown rice and is both vegan and gluten-free.
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Course Main Dish, Salads
Servings
Ingredients
SALAD
LEMON VINAIGRETTE
Course Main Dish, Salads
Servings
Ingredients
SALAD
LEMON VINAIGRETTE
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Salad
  1. Cook brown rice according to package instructions.
  2. While the rice cooks, drain and rinse chickpeas and artichoke hearts. Cut artichoke hearts in half lengthwise. Chop the remaining vegetables and parsley. Set ingredients aside.
  3. When rice is done cooking, let cool to room temperature. Add rice to a large mixing bowl and toss with all the vegetables, chickpeas, and parsley, plus a generous shake of salt and pepper.
  4. Drizzle 1/3 cup of vinaigrette into the salad and toss to combine. Add more dressing, 1 tablespoon at time, to taste.
Lemon Vinaigrette
  1. In a small jar, combine all the vinaigrette ingredients, plus a shake of salt and pepper. Tightly screw on the lid and shake vigorously for 30 seconds to 1 minute, until dressing is creamy and cloudy looking.
Recipe Notes

Recipe and photo courtesy of @DaisyBeet in partnership with USA Rice & The FeedFeed, at www.usarice.com/thinkrice.

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