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.