Brown Rice Salad

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.

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