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Rice Salad Primavera

Serves 6-8

This refreshing brown rice salad is exploding with yummy flavors and vivid colors and promises to please your taste buds.


  • 1 ½ cups of brown rice cooked in chicken broth according to package instructions

  • 2 bunches of spring onions, chopped (include some green)

  • 1 cup of cherry or grape tomatoes, quartered

  • ¼ cup of chopped fresh dill

  •  cloves of fresh garlic, chopped

  • ¼ cup of chopped fresh parsley

  • ¼ cup of chopped basil

  • 1 red, orange, or yellow bell pepper, diced

  • 1 peeled and seeded cucumber, chopped


  • ¼ cup of EVOO

  • ¼ cup of white balsamic vinegar

  • 1 tbs. of Dijon mustard

  • 2 tbs. of canola or olive oil-based mayonnaise


Cook the brown rice in chicken broth according to the package instructions. Meanwhile – combine the spring onions, tomatoes, fresh herbs, garlic, bell pepper and cucumber in a large serving bowl (I use my wooden salad bowl). When the rice is done, add it to the bowl with the veggies/herbs. Pour the dressing over the rice/veggie mixture and gently stir until combined.


  • Feel free to add or substitute any chopped fresh veggies (raw or cooked) you like. Other delicious options include: olives, artichokes, avocado, mushrooms, broccoli, zucchini, squash, and peas.
  • I prefer fresh herbs in this rice salad, but dried would work too.
  • You can also substitute whatever variety or flavor of vinegar you like best.

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