Brown rice salad with tomatoes and sugar snap peas
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
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)
Water
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
Cucumber
1 cup(s), diced
Red onion
¼ medium
Lemon
1 medium, cut into wedges
Instructions
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.
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