Summer Rice Salad Recipe

Name: Summer Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup brown rice; 1 cup balsamic vinegar; 1 cup olive oil, extra virgin; 2 tbsp dijon mustard; 1 tsp ground black pepper; 1 tsp salt; 2 tbsp honey; 1 large cucumber; 10 oz grape tomatoes (1 container); 1/4 red onion; 1 cup fresh basil

Servings: persons

3 cup brown rice
1 cup balsamic vinegar
1 cup olive oil, extra virgin
2 tbsp dijon mustard
1 tsp ground black pepper
1 tsp salt
2 tbsp honey
1 large cucumber
10 oz grape tomatoes (1 container)
1/4 red onion
1 cup fresh basil

1
Boil your brown rice.
2
Whole grain or instant rice will work nicely.
3
You can use couscous or pasta for variety.
4
When done, put the starch in the fridge to cool.
5
While the rice boils, add dressing ingredients into a mason jar or small Tupperware.
6
Shake vigorously until mixed.
7
Taste and tweak accordingly for a tart and sweet flavor.
8
Peel and chop the cucumber to 1/4 to 1/2 inch pieces.
9
Slice grape tomatoes in 1/2.
10
Chop basil into thin slices.
11
Dice red onion.
12
Throw all ingredients and dressing into large Tupperware and shake until mixed.
13
Otherwise fold all ingredients with a large spoon until mixed together.
14
Serve chilled.
15
Should be enough for a large dinner party, BBQ with friends, or multiple meals.
16
Great for a vegetarian main dish!
17
Try it with raisins and a couple dashes is cinnamon for a Middle Eastern twist.

1101

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 cup brown rice, 1 cup balsamic vinegar, 1 cup olive oil, extra virgin, 2 tbsp dijon mustard, and more.

Yes, Summer 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.

Summer Rice Salad

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