Brown Rice Salad with Tomatoes and Sugar Snap Peas
- Total Time
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.
uncooked instant brown rice1 ½ cup(s)
uncooked sugar snap peas1 cup(s), ends snipped, cut into 3 or 4 pieces each
lemon zest1 tsp, freshly grated
fresh lemon juice2 Tbsp
dill¼ cup(s), fresh, chopped, or less to taste
olive oil2 Tbsp, extra virgin
table salt¾ tsp
black pepper½ tsp, freshly ground
grape tomatoes1 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
- 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.