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Mediterranean Brown Rice Salad

Mediterranean Brown Rice Salad
Mediterranean Brown Rice Salad
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Serving: 4
Print

This brown rice salad is nutritious, easy-to-make, and keeps well in the fridge! Utilizing mostly pantry staples, this recipe stars U.S.-grown long grain brown rice and is both vegan and gluten-free. This recipe comes to us from our friend @DaisyBeet in partnership with USA Rice & The FeedFeed.

Ingredients

  • 1 Cup U.S.-grown Long Grain Brown Rice
  • 15oz Can Chickpeas
  • 15oz Can Artichoke Hearts
  • 1 Cup Jarred Roasted Red Peppers, diced
  • 2 Cup Cherry Tomatoes, halved
  • 2 Cup Cucumber, quartered and sliced
  • 1/2 Cup Kalamata Olives
  • 1/4 Cup Parsley, chopped
  • Salt
  • Pepper
  • Lemon Vinaigrette
  • 4 Tbsp Lemon Juice
  • 1/3 Cup Olive Oil
  • 1 Garlic Clove, minced
  • 1/2 Tbsp Dijon Mustard
  • 1 Tbsp Maple Syrup
  • Salt
  • Pepper

Instructions

  1. Cook U.S.-grown brown rice according to package instructions.
  2. While the rice cooks, prepare the vegetables. Drain and rinse chickpeas and artichoke hearts. Cut artichoke hearts in half lengthwise.
  3. Chop up the rest of the vegetables and parsley. Set ingredients aside.
  4. Combine all the vinaigrette ingredients, plus a shake of salt and pepper, in a small jar. Tightly screw on the lid and shake vigorously for 30 seconds – 1 minute, until dressing is creamy and cloudy looking.
  5. When rice is done cooking, let it cool to room temperature. Add rice to a large mixing bowl and toss with all the veggies, chickpeas, and parsley, plus a generous shake of salt and pepper.
  6. Drizzle 1/3 cup of vinaigrette into the salad and toss to combine. Add more dressing, 1 tbsp at a time, to taste.
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