Brown Rice Salad With Peppers And Zucchini Recipe

Name: Brown Rice Salad With Peppers And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 1 cup brown rice; 1/2 cup green onion, sliced; 2 red pickled peppers, diced; 1/2 medium zucchini, diced; 1 celery rib, diced; 1/2 cup feta cheese, crumbled; For the dressing; 1 teaspoon Dijon mustard; 1 teaspoon oregano (not powdered); 1 garlic clove, minced; 1/2 cup red wine vinegar; 1/2 cup olive oil; salt and pepper

Servings: persons

For the salad
1 cup brown rice
1/2 cup green onion, sliced
2 red pickled peppers, diced
1/2 medium zucchini, diced
1 celery rib, diced
1/2 cup feta cheese, crumbled
For the dressing
1 teaspoon Dijon mustard
1 teaspoon oregano (not powdered)
1 garlic clove, minced
1/2 cup red wine vinegar
1/2 cup olive oil
salt and pepper

1
Cook brown rice according to package directions (if you wish, add a 1/2 a vegetable cube in place of any salt listed in the cooking instructions) and set aside to cool.
2
Chop vegetables and cheese and toss with cooled, cooked rice. I use a mandoline slicer to get a variety of shapes and textures to my vegetables. Use whatever vegetables appeal to you.
3
In a small jar make vinaigrette by mixing the salt, pepper, vinegar, mustard, garlic and oregano together and then adding the oil.
4
This will actually make more dressing than is needed for the salad, I think, but it is a solid vinaigrette that performs well on other salads.
5
Dress the salad to taste and serve immediately.
6
This salad can also enhanced by chicken, tuna or chopped egg.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the salad, 1 cup brown rice, 1/2 cup green onion, sliced, 2 red pickled peppers, diced, and more.

Yes, Brown Rice Salad With Peppers And Zucchini falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brown Rice Salad With Peppers And Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions