Photo of Brown rice salad with tomatoes and sugar snap peas by WW

Brown rice salad with tomatoes and sugar snap peas

Points® value
Total Time
25 min
15 min
10 min
This summery salad is a fabulous addition to any picnic or BBQ. The lemon juice and zest, dill and juicy tomatoes are a mouth-watering combination.


Uncooked instant brown rice

1½ cup(s)

Uncooked sugar snap peas

1 cup(s), ends snipped, cut into 3 or 4 pieces each

Lemon zest

1 tsp(s), freshly grated

Fresh lemon juice

2 tbsp(s)


2 tbsp(s)

Fresh dill

¼ cup(s), fresh, chopped, or less to taste

Olive oil

2 tbsp(s), extra virgin

Table salt

¾ tsp(s)

Black pepper

½ pinch(es), freshly ground

Grape tomatoes

1 cup(s), cut in half


1 cup(s), diced

Red onion

¼ medium


1 medium, cut into wedges


  1. Cook rice according to package directions. Remove pan from heat and drain any excess liquid. Stir sugar snap peas into hot rice and let cool slightly, tossing occasionally.
  2. Meanwhile, in a large serving bowl, whisk together lemon zest, lemon juice, water, dill, oil, salt and pepper until blended. Add rice mixture, tomatoes, cucumber and onion; toss to mix and coat.
  3. Let rice salad cool to room temperature before serving with a squeeze of fresh lemon juice. Or cover and refrigerate up to 1 day but make sure to bring up to room temperature before serving.
  4. Yields about 250ml (1 cup) per serving.


Stirring sugar snaps into the hot rice, heats them just enough to heighten their colour while keeping them nice and crunchy.