This is truly a framework recipe, meaning you can use whatever fresh herbs and summer vegetables you'd like. For example, you may use green beans/ haricots vert instead of cucumbers, or roasted summer squash instead of tomatoes. Get creative, use what you have and what you like, and enjoy!



 

    Serves: 4 servings    Total Time:  40 minutes Prep Time: 10 minutes Cook Time: 30 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Rice-Salad  Rice - 1 cup brown rice Water - 2 cups  Herbs - 1 cup total, parsley and mint, chopped (or use any combination of your favorite fresh herbs including basil, dill, chives, etc.)  Cucumber - 1 each, finely chopped Tomato - 1 large, finely chopped Toppings - ½ cup feta cheese or chopped almonds (optional) Herb-Dressing  Lemon - 1 each, juiced Garlic - 1 clove, minced or ⅛ teaspoon garlic powder  Oil - 3 Tablespoons olive or other vegetable oil 

## Instructions

Step 1

Make the brown rice by pouring rice and water into a saucepan. Turn the heat to medium-high and bring to a boil. Once boiling, turn the heat to low, stir, and cover with a lid. Cook for 30 minutes or until there is no water left in the saucepan. 

Step 2

While the rice is cooking, finely chop the parsley, mint, cucumber, and tomato and add to a large mixing bowl. 

Step 3

Make the salad dressing by juicing the lemon into a container with a lid. Mince the garlic and add to the container. Add the olive oil and shake until combined. 

Step 4

Once cooked, remove from heat, fluff with a fork, and let cool for 10 minutes. Add the rice to the bowl. Add the salad dressing and toss until combined. Top with feta cheese or chopped almonds. 

 

### Notes

Swap out the brown rice for quinoa, barley, or your favorite whole grains.

## Nutrition Information

  Calories: 362 Calories Fat: 18 Saturated Fat: 2 Carbohydrates: Net Carb: 41 Dietary Fiber: 5 Protein: 9 Sodium: 7.4  

## Dietary Restrictions

 Vegan