Brown Rice Salad with Tomatoes and Sugar Snap Peas

4
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, freshly grated

fresh lemon juice

2 Tbsp

water

2 Tbsp

dill

¼ cup(s), fresh, chopped, or less to taste

olive oil

2 Tbsp, extra virgin

table salt

¾ tsp

black pepper

½ tsp, freshly ground

grape tomatoes

1 cup(s), cut in half

cucumber(s)

1 cup(s), diced

uncooked red onion(s)

¼ cup(s), sliced, chopped

lemon(s)

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. Yields about 1 cup per serving.

Notes

Stirring sugar snaps into the hot rice, heats them just enough to heighten their color while keeping them nice and crunchy.

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