Brown rice salad with tomatoes and sugar snap peas
Uncooked instant brown rice
Uncooked sugar snap peas
1 cup(s), ends snipped, cut into 3 or 4 pieces each
1 tsp, freshly grated
Fresh lemon juice
¼ cup(s), fresh, chopped, or less to taste
2 Tbsp, extra virgin
½ tsp, freshly ground
1 cup(s), cut in half
1 cup(s), diced
Uncooked red onion(s)
¼ cup(s), sliced, chopped
1 medium, cut into wedges
- 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.
- 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.
- 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.