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Homemade Brown Rice Salad with Garden Vegetables photo

Brown Rice Salad with Garden Vegetables

This Brown Rice Salad is a vibrant feast! Packed with fresh veggies and a tangy dressing, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1.5 cups brown rice rinsed
  • 1 teaspoon salt
  • 1 tablespoon oil (your choice)
  • 1 red onion diced
  • 1 red capsicum (bell pepper, diced)
  • 1.5 cups sweet corn (defrosted if frozen)
  • 1 cup frozen peas (defrosted)
  • 1 spring onion chopped
  • 0.5 cup sultanas
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried basil

Equipment

  • Large Pot
  • Cutting board
  • Knife
  • Mixing Bowl
  • Whisk
  • Serving bowl

Method
 

Instructions
  1. Step 1: Cook the Brown Rice - Rinse 1 ½ cups of brown rice under cold water. In a large pot, add the rinsed rice and 3 cups of water along with 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender. Once cooked, fluff the rice with a fork and let it cool.
  2. Step 2: Prepare the Vegetables - While the rice is cooking, chop the red onion, red capsicum, and spring onion. If using frozen peas and corn, make sure they are defrosted.
  3. Step 3: Combine the Ingredients - In a large mixing bowl, combine the cooled brown rice, diced red onion, red capsicum, sweet corn, peas, spring onion, sultanas, chopped parsley, and basil. Toss gently to mix everything evenly.
  4. Step 4: Make the Dressing - In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of soy sauce, 1 tablespoon of lemon juice, 1 teaspoon of honey, and the dried herbs (parsley, oregano, and basil).
  5. Step 5: Dress the Salad - Pour the dressing over the salad mixture and toss until everything is well coated. Adjust the seasoning with salt and pepper if desired.
  6. Step 6: Serve and Enjoy - Transfer your Brown Rice Salad with Garden Vegetables to a serving bowl. You can serve it immediately or chill it in the refrigerator for an hour to let the flavors meld.

Notes

  • Feel free to add other vegetables like cucumber, cherry tomatoes, or avocado for more variety.
  • If you prefer a bit of crunch, consider adding some toasted nuts or seeds.
  • This salad can be served warm, cold, or at room temperature, depending on your preference.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days.