Brown Rice Salad

2 - 5
PersonalPoints™ per serving
Total Time
1 hr 2 min
12 min
50 min
This delicious, healthful, and colorful rice salad also makes a good side dish to serve with grilled fish or chicken.


Reduced-sodium chicken broth

2¼ cup(s)

Uncooked long grain brown rice

1 cup(s)

Low sodium soy sauce

3 Tbsp

Rice vinegar

1 Tbsp, seasoned

Fresh lemon juice

1 Tbsp

Olive oil

1 Tbsp

Frozen green peas

1 cup(s), thawed

Sweet red pepper(s)

1 medium, seeded and diced

Uncooked carrot(s)

1 medium, diced

Uncooked celery

1 rib(s), medium, diced

Uncooked scallion(s)

4 medium, thinly sliced

Golden seedless raisins

¼ cup(s)

Fresh parsley

2 Tbsp, fresh, chopped


  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.


If you would like to save time, use quick-cooking brown rice.