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Epicurious

Herbed Brown Rice Salad

For a nice change from the typical pasta or potato salad—and a different way to enjoy brown rice—try this Mediterranean side salad with a bit of Mexican heat.

Recipe information

  • Yield

    serves 4, 2/3 cup per serving

Ingredients

1/2 cup uncooked instant brown rice
1/2 medium red bell pepper, finely chopped
1 medium jalapeño, seeds and ribs discarded if desired, finely chopped
9 kalamata olives, coarsely chopped
1 1/2 to 2 tablespoons cider vinegar
1 tablespoon olive oil (extra-virgin preferred)
1 tablespoon snipped fresh basil
1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
1/4 teaspoon finely snipped fresh rosemary (optional)
4 romaine lettuce leaves

Preparation

  1. Step 1

    In a medium saucepan, prepare the rice using the package directions, omitting the salt and margarine. Spoon in a thin layer on a sheet of aluminum foil or baking sheet to cool quickly, about 8 minutes.

    Step 2

    Meanwhile, in a medium bowl, stir together the remaining ingredients except the lettuce.

    Step 3

    Stir the cooled rice into the bell pepper mixture.

    Step 4

    Place 1 lettuce leaf on each plate. Spoon the salad onto the lettuce.

  2. nutrition information

    Step 5

    (Per Serving)

    Step 6

    Calories; 105

    Step 7

    Total Fat: 6.0g

    Step 8

    Saturated: 0.5g

    Step 9

    Trans: 0.0g

    Step 10

    Polyunsaturated: 1.0g

    Step 11

    Monounsaturated: 4.5g

    Step 12

    Cholesterol: 0mg

    Step 13

    Sodium: 142mg

    Step 14

    Carbohydrates: 11g

    Step 15

    Fiber: 1g

    Step 16

    Sugars: 1g

    Step 17

    Protein: 1g

    Step 18

    Dietary Exchanges

    Step 19

    1/2 Starch

    Step 20

    1 Fat

American Heart Association Quick & Easy Meals
TagsSaladBrown RiceRiceRice & GrainsOliveBell PepperVegetableSideDinnerGluten FreeDairy FreeNut FreeVeganVegetarianQuickEasySimmerCookbooks
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