Summertime rice salad

Contributed By: Kay Davis


1 pound brown rice
2 cups store-bought or homemade chicken broth, (500 ml)
1 teaspoon salt
1/2 teaspoon cinnamon,
1/4 cup extra-virgin olive oil, (60 ml)
1 lemon, zested and juiced
1 small red onion, cut into small dice
1 large cucumber, peeled, seeded, and cut into small dice
1 red bell pepper, halved, stemmed, seeded, deveined, and cut into small dice
1 bunch green onions, trimmed and finely chopped
1/4 cup cilantro leaves, chopped (60 ml)
Black pepper, freshly ground


Cook the rice in a rice cooker, or on the stovetop, according to the package directions. Instead of water, substitute with chicken broth and add the salt
and cinnamon.

After the rice is cooked, leave it to cool completely to room temperature.

In another large bowl, stir together the olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled rice and toss
until thoroughly mixed. Stir in the cilantro leaves. Taste and adjust the seasonings with more salt and pepper, if necessary. Serve at room temperature.

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