Herb-And-Pepper Brown Rice Salad Recipe

Name: Herb-And-Pepper Brown Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups low-sodium chicken broth; 1 cup MAHATMA Natural Whole Grain Brown Rice, uncooked; 1/4 cups pine nuts; 3/4 cup chopped jarred roasted red bell peppers, drained; 1 cup peeled and diced English cucumber (about 1 small); 1 tablespoon chopped fresh dill; 1 tablespoons chopped fresh parsley; 1 teaspoon lemon zest; 3 to 4 tablespoons fresh lemon juice; 1 shallot, finely chopped; 1 1/4 tablespoons sugar; 1/2 teaspoon salt; 1/2 tablespoon freshly ground pepper; 1/2 cup extra virgin olive oil; 1/3 cup crumbled feta cheese

Servings: persons

2 1/4 cups low-sodium chicken broth
1 cup MAHATMA Natural Whole Grain Brown Rice, uncooked
1/4 cups pine nuts
3/4 cup chopped jarred roasted red bell peppers, drained
1 cup peeled and diced English cucumber (about 1 small)
1 tablespoon chopped fresh dill
1 tablespoons chopped fresh parsley
1 teaspoon lemon zest
3 to 4 tablespoons fresh lemon juice
1 shallot, finely chopped
1 1/4 tablespoons sugar
1/2 teaspoon salt
1/2 tablespoon freshly ground pepper
1/2 cup extra virgin olive oil
1/3 cup crumbled feta cheese

1
Bring broth to a boil in a 2-quart saucepan; stir in brown rice. Cover, reduce heat, and simmer 40 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes. Drain well.
2
Preheat oven to 350u00b0. Bake pine nuts in a jelly-roll pan 6 to 8 minutes or until lightly toasted and fragrant, stirring after 4 minutes.
3
Stir together hot cooked rice, roasted red bell peppers, and next 3 ingredients in a large bowl.
4
Whisk together lemon zest and next 5 ingredients in a small bowl. Add olive oil in a slow, steady stream, whisking constantly until blended. Drizzle over rice mixture; toss to coat. Sprinkle with toasted pine nuts and crumbled feta cheese. Serve immediately, or cover and chill up to 24 hours. If chilled, let stand at room temperature 15 minutes before serving.

859

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 2 1/4 cups low-sodium chicken broth, 1 cup MAHATMA Natural Whole Grain Brown Rice, uncooked, 1/4 cups pine nuts, 3/4 cup chopped jarred roasted red bell peppers, drained, and more.

Yes, Herb-And-Pepper Brown Rice Salad 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!

Herb-And-Pepper Brown Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions