Brown Rice Salad
5
Points®
Total time: 1 hr 2 min • Prep: 12 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
This delicious, healthful, and colorful rice salad also makes a good side dish to serve with grilled fish or chicken.
Ingredients
Reduced sodium chicken broth
2¼ cup(s)
Uncooked long grain brown rice
1 cup(s)
Less sodium soy sauce
3 Tbsp
Unseasoned rice vinegar
1 Tbsp, seasoned
Fresh lemon juice
1 Tbsp
Olive oil
1 Tbsp
Frozen green peas
1 cup(s), thawed
Red bell pepper
1 medium, seeded and diced
Carrots
1 medium, diced
Celery
1 rib(s), medium, diced
Scallions
4 medium, thinly sliced
Golden seedless raisins
¼ cup(s)
Fresh parsley
2 Tbsp, fresh, chopped
Instructions
1
Bring the broth to a boil in a medium saucepan. Stir in the rice. Reduce the heat and simmer, covered, until all the liquid is absorbed and the rice is tender, about 45 minutes. Remove from the heat; let stand, covered, about 10 minutes.
2
Whisk the soy sauce, vinegar, lemon juice, and oil in a large bowl. Add the rice, peas, bell pepper, carrot, celery, scallions, raisins, and parsley; toss well to coat. Serve at once while still warm or cover and refrigerate until ready to serve, up to 2 days. Yields 1 cup per serving.
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