Brown Rice Salad
- Total Time
This delicious, healthful, and colorful rice salad also makes a good side dish to serve with grilled fish or chicken.
reduced-sodium chicken broth2 ¼ cup(s)
uncooked long grain brown rice1 cup(s)
low sodium soy sauce3 Tbsp
rice vinegar1 Tbsp, seasoned
fresh lemon juice1 Tbsp
olive oil1 Tbsp
frozen green peas1 cup(s), thawed
sweet red pepper(s)1 medium, seeded and diced
uncooked carrot(s)1 medium, diced
uncooked celery1 rib(s), medium, diced
uncooked scallion(s)4 medium, thinly sliced
golden seedless raisins¼ cup(s)
fresh parsley2 Tbsp, fresh, chopped
- 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.
- 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.