Description
Jamie Oliver’s Brown Rice Salad is a healthy and flavorful dish made with cooked brown rice, a variety of fresh vegetables, herbs, and a zesty lemon and olive oil dressing. The salad is light yet filling, making it an ideal choice for a nutritious meal that’s easy to prepare and enjoy.
Ingredients
Scale
- 1 cup brown rice, uncooked
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1 handful of cherry tomatoes, halved
- 1 cup cooked chickpeas (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: crumbled feta or goat cheese for topping
Instructions
- Step 1: Cook the Brown Rice
- Rinse the Rice: Start by rinsing the brown rice under cold water to remove excess starch.
- Cook the Rice: In a medium pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and let it cool slightly.
- Step 2: Prepare the Vegetables
- Chop the Vegetables: While the rice is cooking, dice the red and yellow bell peppers, finely chop the red onion, and dice the cucumber. Halve the cherry tomatoes and set all the vegetables aside in a large mixing bowl.
- Step 3: Make the Dressing
- Whisk the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Step 4: Assemble the Salad
- Combine the Ingredients: Once the rice has cooled, add it to the bowl with the chopped vegetables. If using, add the cooked chickpeas as well.
- Dress the Salad: Pour the dressing over the rice and vegetable mixture. Toss gently to ensure everything is evenly coated.
- Garnish and Serve: Sprinkle with chopped fresh parsley or cilantro, and if desired, top with crumbled feta or goat cheese.