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Brown Rice Salad

Lemony Brown Rice Salad

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  • Yield: 4 Servings plus lunches! 1x


Units Scale
  • 1 1/2 cups uncooked brown basmati rice (rinsed and drained)
  • 2 1/4 cups water
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt (affiliate link)


  • 1/4 cup olive oil
  • 2 tablespoons white balsamic, red wine or cider vinegar
  • Juice of one lemon
  • 1 clove garlic (minced)
  • 1 1/2 teaspoon dijon mustard
  • Hefty pinch of kosher salt (affiliate link)
  • Good pinch of fresh ground black pepper

Salad Veg

  • 1 bunch scallions (green onions) (sliced thin)
  • 2 small or 1 large fresh tomato(es) (chopped)
  • 1 large red, orange or yellow pepper (chopped)
  • 1 cup celery or fennel (diced)
  • 1/2 cup fresh parsley (minced)
  • 1 cup fresh basil (chopped)
  • 3 tablespoons pine nuts (toasted)
  • 2 oz. feta cheese (crumbled)
  • 2 grilled chicken breasts (or rotisserie works well too) (diced)


  1. For the rice: Combine the ingredients in a medium saucepan, bring to a boil then reduce to a very low simmer for about 25-30 minutes until tender. Transfer to a large bowl. 
    For the dressing: Add the ingredients to a jar and shake well. Add about half to the still warm rice. 
    Add the chopped veggies and feta to the rice bowl (and chicken if using) combine well. Add the rest of the dressing and toss. Taste it, add salt and pepper if needed. Serve at room temp, or pop in the fridge to chill down. Serve on a bed of greens or lettuce.